Wednesday, September 1, 2010

Yellow Squash and Zucchini Salad

I am using the grater insert of my food processor more and more, and I used it to prepare the raw squash for this salad. Of course one cannot use caveman club sized squash for this. Baby squash are essential. A zucchini no longer than 6 inches. A yellow squash no longer than 4 or 5. This will give you enough for two people. I added pitted Kalamata olives, pine nuts, and a dressing made from a little Balsamic vinegar and the liquid the olives come packed in. You can be as creative as you like with dressings, but I find tart is best.

Squash grated this way makes a fine condiment for pasta. It cooks quickly in a skillet when sauteed with olive oil, a little sea salt, and garlic. Very tasty.

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