Ingredients

The following ingredients have 2 Servings
  • 1 small or medium zucchini
  • 1 small or medium yellow squash
  • 1 ear of corn (, shucked and cleaned, with the kernels cut off the cob)
  • 1 ounce goat cheese
  • Lemon-Basil Vinaigrette (, recipe below)
  • Red pepper flakes
  • Kosher salt and freshly ground black pepper
  • A few leaves of fresh torn basil
  • *optional: A few tablespoons of toasted pine nuts
  • For the Lemon-Basil Vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh basil (chopped)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic (, minced)
  • Kosher salt and freshly ground black pepper to taste

Instruction

  • For the Salad
  • With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
  • For the Lemon-Basil Vinaigrette
  • Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
  • Note: You'll have vinaigrette left over to use on other salads, or make this one again!