(this is a perfect time to use your mandolin if you have one ;))

  • 1 medium Summer Squash, sliced very thin
  • 1 medium Cucumber, sliced very thin
  • 1 small fennel bulb, shaved
  • Zest and Juice from 2 medium lemons
  • 2 Tbs Extra Virgin Olive Oil (EVOO)
  • 1/4 cup mint, chiffonade
  • Salt & pepper to taste

Combine Summer Squash, Cucumber, and Fennel in a medium mixing bowl.  Fold in lemon zest and juice, EVOO, mint chiffonade and salt and pepper to taste.  Cover and chill for 30 minutes. Drizzle with a additional EVOO, sprinkle with a few coarse grains of salt and a fresh mint leaf.

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  1. CSA Week 4, 2016 - Stillman's Farm

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