Michael Symon's Zucchini Crudo PRINT
Zucchini is in season and this dish is the perfect place to use it.
|2||zucchini (thinly sliced)|
|2||yellow summer squash (thinly sliced)|
|1||tablespoon plus ¼ teaspoon kosher salt|
|1||teaspoon minced garlic|
|1||shallot (finely sliced)|
|3||lemons (juice and zest)|
|½||cup extra-virgin olive oil|
|⅓||cup slivered or sliced almonds (toasted)|
|⅓||cup fresh dill (chopped)|
Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.
In a large bowl, combine the garlic and shallot, sprinkle with the remaining 1/4 teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.