Something with Squash!
This is so simple, so versatile and so perfect for right now with tons of squash available at the markets. And people have been harvesting basil, so the oil will work on so many dishes as well!
Ribbon Salad – Serves 4
3 10-inch Green Zucchini
3 10-inch Yellow Zucchini or Squash
2 large Carrots
2 TBS Kosher Salt
1 TBS Sugar
1/2 tsp Dried Thyme
1/2 tsp Cracked Black Pepper
1 TBS Basil Oil (see recipe below)
Mix Kosher salt, sugar, thyme and black pepper together and set aside. Use a mandolin to slice green and yellow zucchini into ribbons or thinly slice vegetables lengthwise into 1/8-inch strips. Set aside in a collander placed in a bowl and sprinkle with 2/3 of salt-sugar, etc. mixture. Repeat slicing process with carrots, place in a bowl and use remaining 1/3 of salt-sugar mixture to cure. Keep separate from zucchini. After 20 minutes, rinse zucchini and pat dry. Add carrots to zucchini by picking them out of the bowl, leaving liquid behind. Pour basil oil over vegetable mixture and toss until well combined. No other seasoning is necessary.
Make Basil Oil by adding whole fresh basil leaves to Extra Virgin Olive Oil. Use a glass jar stuffed with leaves and pour oil over it. Seal tightly and place in a sunny window for 2 days. Strain through cheesecloth into another jar. Great to use on fish, salads, fresh pasta from Dough on Main, tomatoes and many other vegetables.