My first inclination is to get out the Bibb lettuce, wash it, tear it, add chunks of perfectly ripe avocado and halved grape tomatoes, and then dress it simply with my favorite vinaigrette. It is, to me, the perfect salad. I rarely make any salad BUT that one. Thus, it is time to click the refresh button!
Chiva Risa farms in Vail, Arizona - I tossed it like pappardelle and we had one beautiful and tasty salad.
Why don't I do try new things more often? Who knows... I am just glad I refreshed today.
1 pound Zephyr squash (small zucchini, yellow squash or a combination work, too)
6 ounces best-quality feta cheese, crumbled
2 tablespoons chopped fresh mint (oregano or basil work, too)
zest of 1 lemon
1/4 cup extra virgin olive oil
2-3 tablespoons freshly squeezed lemon juice
freshly ground pepper, to taste
Slice the squash into paper-thin strips using a vegetable peeler. Alternatively, use a mandoline and slice the squash into paper-thin coins.
Place squash in a large salad bowl and top with crumbled feta, chopped mint and lemon zest. Drizzle with the olive oil and lemon juice and toss well to coat the vegetables and cheese. Season with salt and pepper to taste and serve.
Makes 4 servings.