Simple Summer Squash Salad

A beautiful dish with fresh, homegrown produce. Use small summer squash, picked very young. It will be the star of this simple, summery, side or light supper! 

Summer Salad Poetry

Use one small squash per person 

(if serving as a light dinner) 

and slice very thinly on a mandolin

(Mine were as thin as the tine of my fork is flat.) 

Add a handful of fresh mint leaves 

(per serving) 

cut into chiffonade 

(Roll up a stack of leaves and cut crosswise into thin strips)

Toast a handful of pine nuts per serving

(over high, in a seasoned, cast iron pan-  must have)

Until golden brown and fragarant

Make a simple dressing with the magic formula

(for each serving)

1 1/2 tsp acid (here vinegar- infused with chives perhaps?)

1/2 tsp of mustard

(Dijon: Grey Poupon)

Salt & Pepper; a pinch and a pinch

Whisk now for a moment... 

          &  then slowly whisk in 1 1/2 Tb oil

Toss together the squash slices, mint chiffonade 

(oh how fancy you are)

pine nuts and dressing

A few curls of parmesan

(with a vegetable peeler)

And the flavors of summer join hands in

The End