One of my favorite food bloggers Janet from the taste space is hosting this week's Weekend Herb Blogging and this recipe is my very first submission for the event. Fresh oregano and basil together brings a new dimension to the light texture of the zucchini and summer squash. It is perfect if you are craving the bold flavors of these fresh herbs!
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)
1. 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.
2. Put the zucchini ribbons in a large bowl.
3. Slice the yellow squash using the same technique and add them to the zucchini.
4.Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. 5. Add the strips to the bowl with the squash, along with the basil and oregano.
6. In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.
7. 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.
8. Serve immediately, garnished with the small basil leaves.
From Fine Cooking 93, pp. 51, May 7, 2008