Michael Symon's Zucchini Crudo Recipe

Published: June 16, 2012

Zucchini is in season and this dish is the perfect place to use it.

Ingredients

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)

Directions

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.