July/August 2009
- 3 teaspoons sugar
- 1/2 teaspoon salt, divided in half
- 1/2 cup cider vinegar
- 3 zucchini (about 1 1/2 pounds)
- 2 yellow squash (about 1 pound)
- 1 garlic clove, peeled
- 1/2 cup basil leaves, packed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 3 ounces goat cheese, crumbled
- 2 tablespoons toasted pine nuts
- 1/4 teaspoon fresh cracked pepper
Combine vinegar, sugar, and 1/4 teaspoon salt in large bowl until sugar dissolves. Trim ends of zucchini and squash. Cut into thin ribbons with harp-shaped peeler or mandoline. Add to vinegar mixture. Cover and chill 2 hours or overnight. When ready to serve, drain.
For basil oil: Bring a small pan of water to a boil. Add garlic clove. After 1 minute, remove clove with a slotted spoon. Rinse under cold water and set aside. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor; add lemon juice, olive oil, reserved liquid, and remaining 1/4 teaspoon salt. Process until smooth.
Toast pine nuts in oven at 325 degrees for 5 to 7 minutes. Set aside. Arrange squash on platter. Drizzle with basil oil. Top with cheese, pepper and pine nuts.
