from The Essential Kitchen
2 pounds of this feed 6 to 8
This can be all yellow or zucchini. The combination, when you’ve got them, is nice looking.
8 small yellow or zucchini squash or half and half, about 2 pounds
Juice of 2 lemons or limes
2 shallots, finely chopped
Salt and pepper
½ cup vegetable oil
2 tbsp. chopped fresh dill – can be left out if not available
Fresh dill or other herb springs to garnish
Trim ends off squash and cut into 2 inch pieces. Scrape the seeds from the core if they are large or if you want to. Using a mandoline or knife, cut the pieces into thin julienne pieces.
Whisk juice, shallots, salt and pepper. Whisk in oil and add herbs. Toss vegetable julienne with dressing, taste, and adjust seasoning. Divide on individual serving plates and garnish.
NOTE – The mandoline is a great slicer and one is wonderful to have. It is also, in my opinion, the most dangerous tool in your kitchen. BE CAREFUL. In cooking school, two of the three members of my team cut the ends of their fingers off within ten minutes. My wife recently did the same. The part that holds what you’re slicing is there for a reason.