Squash Ribbon Salad
By Market Chef Maggie Perkins from Maggies Farm
1/2 cup shelled walnuts
1 tablespoon fresh oregano
1 tablespoon fresh basil
2 tablespoons flat-leaf parsley
1 clove garlic, peeled
1/2 scant teaspoon crushed red pepper flakes, to taste
1/2 cup extra virgin olive oil
1 T red wine vinegar
1/2 scant sea salt, to taste
2 small zucchini
2 small summer squash
1/2 lemon, juiced
With a horizontal peeler, peel thin ribbons with lengthwise strokes the length of each squash, rotating slightly after each peel. Continue peeling until you reach the seeds at the core. Reserve the core for another use (like vegetable stock, composting, or chopped into a salad or grain bowl.
Toss ribbons with juice and a light sprinkling of salt. Cover and set aside to chill in the refrigerator for 30 minutes or keep at room temperature no longer than 15 minutes. Pour off any liquid just before serving.
Proceed with sauce recipe.
In a molcajete or mortar and pestle, grind walnuts with garlic, herbs, and red pepper flakes into a fine meal. Add oil by tablespoon full, mashing into the meal in increments until all oil is used. Stir or mash in red wine vinegar in the same way until all is combined. Taste to salt and correct seasonings.
Dress drained squash ribbons, garnish with walnuts and/or reserved herbs and slices of lemon, optionally, and serve.