Ingredients
Zucchini
Summer squash
Sea salt
Lemon juice, red wine or sherry vinegar
Pepper
Directions
1) Slice squash lengthwise, as thinly as possible, into ribbons. Use a mandolin if you have one. Place in a colander and sprinkle with a tablespoon or two of sea salt. The salt is essentially going to “cook” the squash. Let sit for an hour or more, squeeze out water and rinse well.
2) Add some acidity to taste, either lemon juice or vinegar. Add pepper and enjoy.
Keeps very well in the refrigerator for a couple of days. A nice cool side salad to have around.
Zucchini
Summer squash
Sea salt
Lemon juice, red wine or sherry vinegar
Pepper
Directions
1) Slice squash lengthwise, as thinly as possible, into ribbons. Use a mandolin if you have one. Place in a colander and sprinkle with a tablespoon or two of sea salt. The salt is essentially going to “cook” the squash. Let sit for an hour or more, squeeze out water and rinse well.
2) Add some acidity to taste, either lemon juice or vinegar. Add pepper and enjoy.
Keeps very well in the refrigerator for a couple of days. A nice cool side salad to have around.
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