Recipe from NYT by Martha Rose Schulman

My friends Sandee and Sabrina cooked us dinner here on the farm Saturday night.  They made this salad and it was delicious!  So good, in fact, Cameron made it last night for our dinner.  This will certainly be a part of our summer salad repertoire.  


1 lb Zucchini

Salt to taste

3 TB freshly squeezed Lemon Juice

1 Garlic Clove, crushed

3 Tb Extra Virgin Olive Oil

2 TB finely chopped Parsley, Mint, Chives, Dill or a combination, maybe Basil and Parsley?


Slice the squash as thinly as you can.  A peeler or the slicing side of a box grater come in handy here.  Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes.  Rinse and drain on paper towels. Mix together the lemon juice, garlic, and olive oil.  Toss with the zucchini.  Season with salt and pepper.  Cover and refrigerate for four to six hours. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs and toss together. Taste, adjust seasoning and serve.