July 2006 Recipe

Emma's Medley of Summer Squash

When cutting the julienne, remove only a couple of layers from the surface of the squash, leaving the soft interior and seeds behind.

Serves 4

• 3 small zucchini (about ¾ lb/330 g)
• 3 small yellow squash (about ¾ lb/330 g)
• juice of 2 lemons
• juice of 2 limes
• 1 tablespoon finely chopped fresh ginger
• salt and pepper
• ½ cup/125 ml/4 fl oz olive oil
• medium bunch of cilantro

1. Trim the zucchini and squash and cut them in 2-inch/5-cm lengths. Slice them in julienne on the mandoline, rotating them so all the skin and an under layer of flesh is removed; discard the central core. For the vinaigrette dressing: whisk the lemon and lime juice in a small bowl with the ginger, salt and pepper. Whisk in the olive oil. Pull the leaves from the cilantro, reserving 4 sprigs for decoration. Chop the leaves and stir them into the dressing.
    
2. Toss the vegetable julienne with the dressing, taste and adjust the seasoning. Pile the salad on 4 serving plates and top with a cilantro sprig.

Getting Ahead: The salad can be served at once, or after an hour or so when it has wilted slightly. Don’t be tempted to keep it in the refrigerator as it is best at room temperature.