Tertulia, El Comado, El Comado Butchery, Sea Containers, New York
Recipes: Summer Squash Salad
When summer produce is at its best, I don’t bother cooking it at all. I pull out my mandoline to cut everything into paper-thin slices so that each bite combines freshness with crunch. This salad holds up especially well in lunch boxes, but would be just as delicious as a light dinner.
Toss the squash, radishes, tuna, shallots, tomatoes, chile, cauliflower, oil, and lime juice in a large bowl. Season to taste with salt and pepper.
- 12 ounces mixed summer squash, such as small zucchini, yellow squash, and patty pans, cut into paper-thin rounds
- 4 ounces mixed radishes, such as red, watermelon, and cello, cut into paper-thin rounds
- 4 ounces best-quality tuna packed in olive oil, flaked into large chunks
- 2 each shallots, cut into paper-thin rings
- 24 each sun gold tomatoes, halved
- 1 each Serrano chile, thinly sliced
- 1 cup paper-thin slices raw purple cauliflower
- 3/4 cup extra-virgin olive oil
- 4 each limes, rinds reserved
- Sea salt and black pepper
- Chopped fresh dill and cilantro, for serving
- 1 2-ounce chunk Parmesan cheese
Divide among serving plates and top with the fresh dill and cilantro. Zest the lime rinds directly on top, then shave the Parmesan using a vegetable peeler. Serve immediately.