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



Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

Reviews (1)

4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
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  • 1 star values: 0
Rating: Unrated
delicious - and easy to make.. didn't fuss with all of the herbs - and was yummy anyway!