Be sure to chill the squash well before slicing for an extra crunchy and fresh salad.
|juice and zest of one large Eureka lemon
|clove garlic, peeled and finely chopped, pounded, or grated
|cracked black pepper
|good quality olive oil
|or so small summer squash of any variety, washed and chilled
|sprigs fresh basil
|parmesan, dry jack, or other grating cheese
|toasted, salted almonds, coarsely chopped (optional)
Combine the lemon juice, zest, garlic, salt, and pepper. Let sit for 5 minutes and whisk in the olive oil. Slice the squash in ⅛ inch slices on a mandoline or the large slicing setting on a grater.
Arrange slices in a slightly overlapping layer on a chilled platter. Sprinkle with a pinch of salt and drizzle with the vinaigrette. Sprinkle with the basil leaves, tearing the larger ones as needed. Finish with a sprinkle of cheese and serve immediately.