If you’ve run out of ideas for summer squash (it’s been a good year for squash, hasn’t it?) I’ve got one more idea – a squash slaw. Jason Burdett of Miller Union demoed this recipe at the Peachtree Road Farmers Market many years ago and it’s so simple, I keep it in rotation in my kitchen.
Ingredients:
2 summer squash, cut into matchstick pieces Juice of 1 lemon, to taste 1 tablespoon extra virgin olive oil Chopped herbs, your choice Salt and pepper
Preparation:
In a large bowl, combine squash, lemon juice and olive oil. Start with just a little lemon and then add after tasting. Sprinkle in herbs, season with salt and pepper and serve within an hour or so. It gets a little mushy if it sits too long.