31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
I’ll be the first to admit that summer squash doesn’t often send me, so I wasn’t exactly jumping for joy at the prospect of trying this Summer Squash Carpaccio, but to my surprise, it actually really worked for me.
It’s an extremely simple dish, ribbons of summer squash dressed with a drizzle of olive oil and a spritz of lemon juice, tossed with freshly grated parm and toasted pine nuts – just five simple ingredients, but they come together in perfect harmony. It’s particularly nice when you get a bite of everything together – the flavors and textures play really well together, with crunch and a slight bitterness from the pine nuts, the salty, pebbly parmesan, and the perky lemon dressing all jazzing up the mild, tender squash.
Get the recipe: Summer Squash Carpaccio