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Zucchini Crudo

Course: easy side dish, easy side dish, vegetable, Salad
Cuisine: American

Ingredients
  

  • 2 Zucchini, thinly Sliced
  • 2 yellow summer squash, thinly sliced
  • 1 tbsp. plus 1/4 tsp. Kosher salt
  • 1 tsp. garlic, minced
  • 1 shallot, finely sliced
  • grated zest and juice of 3 lemons, or to taste
  • 1/2 cup extra virgin olive oil
  • 1/3 cups slivered or sliced almonds, toasted
  • 1/3 cup chopped fresh dill.

Method
 

  1. Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining ΒΌ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.