Michael Symon's Zucchini Crudo

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

Photo by Gayle H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    zucchini (thinly sliced)

  • 2

    yellow summer squash (thinly sliced)

  • 1

    tablespoon plus 1/4 teaspoon kosher salt

  • 1

    teaspoon minced garlic

  • 1

    shallot (finely sliced)

  • 3

    lemons (juice and zest)

  • 1/2

    cup extra-virgin olive oil

  • 1/3

    cup slivered or sliced almonds (toasted)

  • 1/3

    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.

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