Saturday, August 9, 2008

Cucumber and Summer Squash Carpaccio

When your garden is overrun with cucumbers and summer squash, it's time to get creative. Really fresh zucchini are excellent raw, like in this simple salad. It's important to slice the cucumber and squash incredibly thin. All you newlyweds, now would be the time to whip out that mandoline you registered for.

2 small summer squash (we used a zucchini and a pattypan)
4 small cucumbers
2 shallots
1 clove garlic
juice and zest of 1 lemon
1/4 cup olive oil

Blanch the garlic and shallots briefly in boiling water. Slice squash, cucumbers and shallots paper-thin and combine in a serving bowl. Mince the garlic and whisk it together with lemon juice, lemon zest, olive oil, salt and pepper. Pour the dressing over the vegetables and toss well. You can eat right away, but this will benefit from sitting around for half an hour if you have time.


Tanya said...

Wow! I never would have thought of mixing zucchini and cucumber... I have to try this! Immediately!

I Heart Kale said...

Thanks Tanya--enjoy! When you slice the squash extra-thin they're kind of indistinguishable from cucumbers.

Ingrid said...

Hi Hannah, I'll try your veggie carpaccio recipe. I like to combination of zucchini and cucumber, it looks yum.