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Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

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Serves eight.

  • To learn more, read:
    Turn Off The Stove
  • by Joanne Weir from Fine Cooking
    Issue 93

  • 3 small zucchini (about 1 lb.)
  • 3 small yellow summer squash (about 1 lb.)
  • 1 large daikon radish (about 1/2 lb.)
  • 20 medium basil leaves, very thinly sliced
  • 2 tsp. chopped fresh oregano
  • 6 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Small basil leaves for garnish (optional)

Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center. Put the zucchini ribbons in a large bowl. Slice the yellow squash using the same technique and add them to the zucchini. Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. Add the strips to the bowl with the squash, along with the basil and oregano.

In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper. Serve immediately, garnished with the small basil leaves (if using).

Serving Suggestions

This light salad is delicious with grilled chicken, onion, and red bell pepper kebabs.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 2; Monounsaturated Fat (g): 7; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1; Sodium (mg): 150; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

Excellent way to use overly large zucchini. Very tasty even though did not have Daikon radish to use in salad. Found oil and lemon dressing to be well balanced for this salad.

interestingly I prepared a similar salad before reading this version. In the vinagrette I used only 2 T. oil, 2 tsp. Dijon, 1/2 tsp. anchovy paste, 1 1/2 tsp honey and 1 1/2 sherry vinegar. Herbs were mint and basil along with Kalamata olives and sweet onion. Leftovers very tasty in a tomato sandwich!

This is a great recipe. We enjoyed it for dinner last night and my guests enjoyed it so much they requested a copy. Will definitely make again.

Inspired by the recipe, I mixed up a simplified version on this dish last night. I used only the squashes, lemon juice and salt/pepper, plus cilantro. There were two servings left over, though, so I put them in the fridge. I was wondering if anyone has tried the leftovers and if they were significantly limp the next day. Could one successfully saute the ribbons to disguise any wilted-ness?

This recipe is a frequent repeat at my house. With or without the daikon and with whatever herbs I have on hand. We love it.

Really good! A great way to use the bountiful squashes at the market! I couldn't find daikon at my local grocer so I added cucumber ribbons. WIll definitely make again.

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