Squash Carpaccio

My version of the squash carpaccio recipe from Sur La Table’s Eating Local cookbook. This recipe is different, though inspired by, the one in the book.

2-3 medium-sized Zephyr yellow squash
1/4 bunch sorrel
walnuts
block of parmesan cheese
lemons
olive oil
salt and pepper
garlic

Cut the tops off the squash and peel off thin strips using a vegetable peeler. Mix up a nice vinaigrette with lemon juice, olive oil, salt and pepper and a clove of garlic. The proportions here aren’t incredibly important, though I used a little less olive oil than I normally do, maybe just adding enough so that I had it in a 1:1 ratio with the lemon juice. Toss that vinaigrette with the squash strips. Toast walnuts and chop them coarsely, then add them as well. Chiffonade as much sorrel as you like, and toss that in. Now use that same vegetable peeler and add in nice thin pieces of parmesan. Add a little fresh-ground pepper when serving.

Submitted by Natalie