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2 medium yellow squash, about 12 ounces total
1 large English cucumber about 14 ounces
3 tablespoons lemon juice
2 tablespoons honey
1 teaspoon shallots
1/2 teaspoon Creole mustard
1/4 teaspoon lemon zest
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup olive oil
1 tablespoon minced fresh thyme
1 large carrot, about 10 ounces, thinly julienned
2 tablespoons chiffonade of fresh basil
1/2 cup chopped lightly toasted pecans
4 ounces crumbled mild goat cheese
Bring a large pot of salted water to a boil. Add the yellow squash. Cook the squash for 1 to 2 minutes. Drain and set aside to cool.
Combine the lemon juice, honey, shallots, Dijon, lemon zest, salt, and pepper in a small mixing bowl and whisk to combine. While continuing to whisk, add the oil in a slow, steady stream until incorporated and emulsified. Add the thyme and mix well. Add the julienned carrots and toss to coat. Let the carrots sit in the vinaigrette for at least 30 minutes, tossing occasionally.
When the squash has cooled enough to handle, slice into thin ribbons (using a mandolin if possible, or alternatively, sliced as thinly as possible using a sharp knife or vegetable peeler) Transfer the squash to a large mixing bowl.
Using a vegetable peeler, slice the cucumber lengthwise into long ribbons. Transfer cucumber to bowl with squash ribbons.
Add the carrots, vinaigrette, basil, pecans and goat cheese to the squash and toss to combine. Set aside briefly to allow flavors to come together. Adjust seasoning if necessary and serve.
Yield: 4 to 6 servings
1 large English cucumber about 14 ounces
3 tablespoons lemon juice
2 tablespoons honey
1 teaspoon shallots
1/2 teaspoon Creole mustard
1/4 teaspoon lemon zest
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup olive oil
1 tablespoon minced fresh thyme
1 large carrot, about 10 ounces, thinly julienned
2 tablespoons chiffonade of fresh basil
1/2 cup chopped lightly toasted pecans
4 ounces crumbled mild goat cheese
Bring a large pot of salted water to a boil. Add the yellow squash. Cook the squash for 1 to 2 minutes. Drain and set aside to cool.
Combine the lemon juice, honey, shallots, Dijon, lemon zest, salt, and pepper in a small mixing bowl and whisk to combine. While continuing to whisk, add the oil in a slow, steady stream until incorporated and emulsified. Add the thyme and mix well. Add the julienned carrots and toss to coat. Let the carrots sit in the vinaigrette for at least 30 minutes, tossing occasionally.
When the squash has cooled enough to handle, slice into thin ribbons (using a mandolin if possible, or alternatively, sliced as thinly as possible using a sharp knife or vegetable peeler) Transfer the squash to a large mixing bowl.
Using a vegetable peeler, slice the cucumber lengthwise into long ribbons. Transfer cucumber to bowl with squash ribbons.
Add the carrots, vinaigrette, basil, pecans and goat cheese to the squash and toss to combine. Set aside briefly to allow flavors to come together. Adjust seasoning if necessary and serve.
Yield: 4 to 6 servings
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