If you can't decide whether keeping a mandoline around makes sense, this salad should clinch it. Ribbons of zucchini and yellow squash, softened but retaining their bite, are brightened with lemon-dill vinaigrette, with toasty crunch from almonds.
You can carefully slice the squash thin enough with a knife, but it'll take a while. Michael Symon's recipe (at bottom) is dead easy and can be multiplied to take care of any excess squash. Do not skip the salting and draining, and I've even pressed down on the shaved squash to extract maximum water. More water will seep out, but you don't want to dilute the viniagrette.
Michael Symon’s Zucchini Crudo
(from "Live to Cook," Clarkson Potter)
2 zucchini (about 3/4 pound), thinly sliced
2 yellow summer squash (about 1 1/2 pounds ), thinly sliced
1 tablespoon plus 1/4 teaspoon kosher salt
1 teaspoon minced garlic
1 shallot, finely sliced grated zest and juice of 3 lemons, or to taste
1/2 cup extra-virgin olive oil
1/3 cup slivered or sliced almonds, toasted
1/3 cup chopped fresh dill
Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.
In a large bowl, combine the garlic and shallot, sprinkle with the remainingvteaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic).
Add the zucchini and squash to dressing, toss, and serve immediately. Makes 4 to 6 servings.