Summer Squash with Mint and Basil

from Mark Estee of Moody’s in Truckee, CA
via Lois Skaff

serves 6 as a side dish

5 small assorted summer squash
premium olive oil
juice of 1 lemon
sea salt
1/2 to 3/4 cup shaved Parmesan cheese
1/2 bunch mint, chopped
1/2 bunch basil, chopped
1/2 cup toasted pine nuts

Wash and dry squash, but do not peel them. Then slice each squash as thinly as possible, about 1/8 inch. It is best to use a mandoline or Japanese benriner. Lay the squash out flat on a large platter.

Drizzle the olive oil, lemon juice and sea salt evenly over the squash and rub in or gently toss to make sure all squash is covered. Don’t be cheap! The olive oil, lemon juice and salt will make or break the dish.

Then evenly dispense the Parmesan, mint, basil and pine nuts so that every bite gets a little bit of everything. Taste and adjust seasoning; adding additional lemon, salt or olive oil over the top is fine, even encouraged.

This is a fresh, tasty and pretty use for squash from the garden or the farmers market. It’s important to use the freshest vegetables possible and good olive oil. You may want to incorporate some lemon zest for more lemony flavor, and/or substitute pecorino cheese for the Parmesan.