Shred tender, small zucchini
and yellow summer squash in the food processor. Stir in grated Romano or Parmigiano-Reggiano cheese and extra virgin olive oil. Add some pepper and you're good to go.
This quick salad comes from a recipe suggestion that ran in the excellent Hot Nights, Cold Suppers article in The New York Times last summer (subscription required). Success here depends entirely on the perfection of the ingredients: good oil, young summer squash no longer than your hand, and quality cheese.
Call this a salad for cooks who can't resist sleeping in ... We were planning to serve a big green salad for a Saturday supper, but by the time we got to the farmer's market all the lettuce was gone or wilted. With guests arriving in under an hour, there wasn't time to source greens from another store. We grudgingly made this salad instead, worrying about how well it would go over. We were surprised to see that this was our dinner crowd's favorite of the night.
This salad won't last over night. Water stars to come out of the squash and dampens the spirit of this screamingly fresh salad. Make this a few hours before you plan to serve it, at most.
Shredding summer squash into these little match sticks gives us a new way to think about this familiar veg that's now filling markets and backyard gardens. We're going to try steaming some of the shredded squash tonight and mixing it with some herbs. Maybe basil or mint?