Squash, Summer with Lemon Citronette

By seamline

from Brenda's cooking class

Ingredients

• SALAD
• 1/4 1/4 1/4 c pine nuts (I used slivered almonds)
• 2 2 2 #'s mixed zucchini and yellow squash
• sea salt
• 1/2- 1 1/2- 1 1 cup crumbled feta
• CITRONETTE
• 1/2 1/2 1/2 t. lemon zest
• 1 1 1 T. fresh lemon juice
• 1 1 1 clove garlic
• 2 2 2 t. fresh thyme
• 1 1 1 t. chopped tarragon
• 1 1 1 t. chopped fresh parsley
• (I used dried herbs)

Preparation

Step 1

Use a vegetable peeler to shave the squashes into paper thin strips making turns until you reach the seedy core. Spread the ribbons on a flat surface and sprinkle liberally with salt. Let sit for 20 minutes then rinse and drain the squash. Make the citronette in a small bowl by whisking all the ingreidents except EVOO (Extra Virgin Olive Oil). Then drizzle olive oil and whisk all til well blended.
Pat dry the squash and put into servering bowl and toss with the dressing. Toss with the feta, nuts and citronettel.
Serve immediately.