Squash Ribbon Salad with Goat Cheese and Pine Nuts

Week after week, I find myself with a lot of squash to cook because of my CSA, so be prepared for more squash recipes! This one is a great cold (or room temp) salad.

Squash Ribbon Salad with Goat Cheese and Pine Nuts
Serves 4
Recipe by Just the Tip / Inspired by Emeril Lagasse

Here’s what I used:

  • 2 medium yellow squash
  • 2 medium zucchini
  • 2 tbsp champagne vinegar
  • 4 tbsp extra-virgin olive oil
  • 1/4 cup julienned fresh mint
  • 2 tbsp julienned fresh basil
  • 1 tbsp minced fresh chives
  • salt and pepper
  • 3 ounces fresh goat cheese (best at room temp.), crumbled
  • 2 tbsp pine nuts, lightly toasted

Here’s what I did:

  1. Bring a large pot of water to boil. While that’s happening, thinly slice the squashes (I used a mandoline, but it can be done with a steady hand a sharp knife, too).
  2. When the water’s up to a boil, salt it, and add the squash. After a minute and a half, drain and allow to cool completely.
  3. For the vinaigrette, mix the olive oil and the vinegar and season with salt and pepper.
  4. Toss the squash in the vinaigrette, crumble the soft goat cheese over top, and toss on the nuts and the herbs. Serve immediately.

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