Ingredients
- 1 1/2 pounds small zucchini
- 1 1/2 pounds small yellow squash
- 6 tablespoons white wine or Champagne vinegar
- 8 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh mint
- 1/4 cup julienned fresh basil
- 2 tablespoons minced fresh chives
- 6 ounces fresh goat cheese, crumbled
- 1/4 cup lightly toasted pine nuts
Directions
Bring a large pot of salted water to a boil. Add zucchini and yellow squash and cook for 1 to 2 minutes. Drain and set aside to cool.
When the squash have cooled enough to handle, slice very thinly using a mandoline, if possible. (Alternatively, slice as thinly as possible using a sharp knife.) Transfer squash to a mixing bowl.
In a small bowl combine the vinegar, olive oil, salt, and freshly ground black pepper. When the squash have cooled completely, add the vinaigrette and toss gently to combine. Add the mint, basil, and chives and toss to thoroughly combine. Crumble the goat cheese over the top and sprinkle with pine nuts. Serve immediately.
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By beram63_4584112
none of your bu...
on May 28, 2012
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I know it's not fair to rate something best on one's own personal edits to the recipe, but I turned this into a pasta salad and it's amazing. I have made the recipe exactly as listed. It's tasty, but to me it lacked something and (P.S. I much prefer the squash sliced into paper thin disks versus trying to elegantly slice ribbons from round, unevenly shaped yellow squash. Maybe of you have a mandolin, but otherwise...annoying.
That said, I serve this without the pine nuts over whole wheat farfalle with the zucchini and squash cut into thin disks. I put less mint and more basil to bring it into balance. Sometimes I throw in other veggies I need to use (red onion, shredded carrots, thin strips of bell pepper etc. Right, so a pasta salad inspired by this recipe that gets rave reviews every time.
By laurastina_11295511
Modesto, CA
on November 20, 2011
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I'm not the biggest Squash fan, but these squash ribbons are something I actually crave. I've made it multiple times with great results and it manages to elevate every meal it accompanies. A really lovely, tasty dish.
By pwalter881
West Chester, 78
on June 30, 2010
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I served this with pork fillet and when combined in the same bite, it was ok. There was plenty of flavor, but I thought the mint to be a bit over-powering. The texture was perfect, the other flavors lovely, so if you like mint, follow the recipe as stated, otherwise, modify it per your tastes. My family does not like squash (but I planted it in the garden and darn it, they are going to eat it. But I'm still trying to find a method of cooking that they will appreciate.
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