ZUCCHINI CRUDO

2 zucchini (about ¾ pound), thinly sliced

2 yellow summer squash (about 1½ pounds), thinly sliced

1 tablespoon plus ¼ teaspoon kosher salt

1 teaspoon minced garlic

1 shallot, finely sliced

Grated zest and juice of 3 lemons

½ cup extra-virgin olive oil

1⁄3 cup slivered or sliced almonds, toasted
1⁄3 cup chopped fresh dill

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 ¼ 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.

Makes 4 to 6 servings

Michael Symon

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