Yesterday, I went searching for a new recipe online for yellow squash and this is what I found. Just happened to have all the ingredients for it in the fridge. Perfect.
I only used 1 large yellow summer squash for the two of us, and thus cut back on all the other ingredients. Really, a good recipe to just make to your tastes. You want less cheese, use less cheese. Less oil, use less...etc.
This would be a great recipe made with a mandolin. Hm...if only I had a mandolin.
Party Squash Salad:
(Parade Magazine Aug. 2001 via Epicurious.com)
2 small zucchini, trimmed
2 small yellow squash, trimmed
1/4 cup fresh lemon juice
2 Tbs. extra-virgin olive oil
salt and pepper to taste
4 oz shaved Parmesan cheese (use a veggie peeler)
1 large bunch of arugula, trimmed, washed and patted dry (CM baby arugula, pre-washed...awesome)
1 large ripe, tomato, cored
2 Tbs chopped Italian parsley
Cut the zucchini and yellow squash into thin slices diagonally; place in a bowl.
Whisk together the lemon juice, oil, salt and pepper; toss with the squash. Let rest for 15 minutes. Add the cheese.
Place the arugula in a bowl. Slice the tomato into thin wedges; scatter over the arugula.
Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.