Sunday, September 16, 2012

herbed summer squash ribbon carpaccio salad with chevre and pistachios



This time of year is interesting.  We still have warmer weather, and our summer produce hasn't given up just yet.  I mean, I know it's almost Fall.  Technically.  And I'm really ready to start in the kitchen with soups and more roasted veggies and such. This past week I sat out on the deck after work, watching the hummingbirds gather around the feeder, with a nice "cool-ish" breeze blowing.  I heard Reagan High School marching band practicing in the distance, mixed with the still present sweet and nostalgic back-up from chirping cicadas.  All these things tell me it's almost Fall. But the gorgeous summer squash in our bushel and spring/summer herbs still growing in my garden whisper for simple salads for just a little while longer...

herbed summer squash ribbon carpaccio salad with chevre and pistachios
serves 2

Ingredients:
3 small assorted zucchini and yellow summer squash
1 lemon, juiced
olive oil
salt
3 T chopped assorted herbs (basil, mint and chives)
scant palmful roasted pistachios, chopped
two spoonfuls of Chevre
(I used a lovely local Texas goat cheese, June's Joy, by Pure Luck Farm and Dairy carried by Farmhouse, and Houston Dairymaids)

Using a mandolin, very thinly slice your squash, lengthwise, in paper-thin slices. Lay flat, overlapping slices on a large platter.  Squeeze over the juice of one lemon, sprinkle with a bit of salt, and drizzle with olive oil.  Cover tightly with plastic wrap and allow the squash to marinate in the refrigerator for at least 20 minutes (it will become weepy).  When you are ready to serve, arrange squash ribbons on two plates, sprinkle with chopped herbs, top with Chevre, chopped pistachios, and one last drizzle of olive oil.  Eat up!



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