Summer Squash Carpaccio
My wife has a problem with summer squash. She doesn’t like it cooked. It’s a textural thing. So in our house when we harvest one of our big, Italian summer squash (Costata Romanesco), we make this refreshing raw salad.
Slice the squash very thinly and shingle the slices on a plate or platter. Dress with your best extra-virgin olive oil and your favorite white wine vinegar. Season with salt and pepper. Crumble fresh goat cheese over the top and garnish with a chiffonade of basil leaves. Other brightly flavored herbs would work as well, such as mint or anise hyssop.
It makes a great presentation, don’t you think? Great for a buffet.