Tag Archives: corn

Zucchini Ribbon Salad

1 zucchini, shaved longways

1 squash, shaved

Salt

2 tbsp lemon juice

2 tbsp high quality vinegar (rice or sherry)

1/2 tbsp agave

10 grape tomatoes, halved

2 larger or 3 smaller scallions, cut thinly on a bias

1 cob’s worth of corn

8-10 mint leaves, chiffonade large ones and leave small ones whole

1 pack of tarragon (6-8 stems worth), picked and left whole

4 oz crumbled fresh feta

Salt to taste

A lot of freshly cracked Black pepper (at least 10 cranks, but to taste)

Equipment: large mixing bowl, 1 small mixing bowl, utility/ paring knife, cutting board, mandolin

  1. Cut the ends off of the zucchini and carefully slice it from end to end with the mandolin. You should have long, thin ribbons of zucchini.
  2. Cut the ends off of the squash as well, but cut it with the madoline into thin rounds. Combine with the zucchini ribbons and add a hefty pinch of salt. Carefully mix until everything is coated in salt and let it sit for 15 minutes.
  3. While that’s sitting, mix the lemon juice, vinegar, olive oil, salt, and agave until fully incorporated. Slightly undersalt the dressing to account for the salty feta on top at the end.
  4. Drain the liquid from the sliced zucchini and squash and add the mixed dressing along with your prepped tomatoes, scallions and corn.
  5. Plate the the dressed salad and garnish with the fresh herbs, crumbled feta and black pepper.
  6. Enjoy!