Grated Summer Squash with Truffle Pecorino

1. 1

   Trim the squash, grate on the large holes of a box grater, and transfer to a medium bowl.

2. 2

   Finely grate enough of the cheese to make 1/4 cup and add to the bowl.

3. 3

   Use a vegetable peeler on the remaining chunk of cheese to make a small pile of cheese shards, and set them aside.

4. 4

   Drizzle the lemon juice and olive oil over the squash, add a few large pinches of salt, and mix well.

5. 5

   Taste and add more lemon juice or salt as needed.

6. 6

   Transfer to a serving bowl, drizzle with a little more olive oil, and sprinkle the cheese shards over the top of the salad.

7. 7

   Because squash has so much water, it starts to wilt and release liquid as soon as it comes into contact with salt.

8. 8

   So for best results, serve this salad within minutes of making it.

* Per serving · 4 servings · Values may vary.

No additional tips available.