Shaved Raw Summer Squash with Parmesan Dressing


Summer squash can be cooked in a number of ways, but it's also delicious served raw, as in this recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Roasted Beets with Yogurt, Roasted Squash with Parmesan


  • 2 small head of sucrine or baby butterhead lettuce, trimmed, leaves separated, washed, and dried

  • 2 ounces baby arugula, washed, spun dry

  • Parmesan Dressing

  • 1 pound assorted summer squash, such as goldbar zucchini, green zucchini, avocado squash, or pattypan squash

  • 2 tablespoons fresh parsley, finely chopped

  • 2 tablespoons fresh chives, finely chopped

  • 2 tablespoons fresh chervil, finely chopped

  • 2 tablespoons tarragon, finely chopped

  • 2 ounces Parmesan cheese, shaved with a peeler

  • Freshly ground black pepper


  1. Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).

  2. Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

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