Summer Squash Ribbon Salad

1. 1

   Toast pine nuts in a dry saute pan on medium heat until golden, about 4 minutes. Set aside to cool.

2. 2

   Place 2 medium pots of water over high heat to boil. Add 2 tablespoons kosher salt to each pot. Set two bowls of ice water near the stove.

3. 3

   Slice the zucchini on the bias, lengthwise into thin ribbons. A mandolin works well for this if you have one. Slice the yellow squash in the same way.

4. 4

   When the water boils, transfer the zucchini to one pot and the squash to the other pot. Boil each for just 2 minutes. Drain and transfer to the ice baths to cool. Drain once again and pay dry with paper towels.

5. 5

   Once cooled and dry, transfer squash together to a large bowl. Now that the squash and zucchini were individually blanched, it can be mixed together without blending colors. Place the bowl in the refrigerator for 20 minutes.

6. 6

   Mix the lemon zest, olive oil, shallots, parsley, salt, pepper, mint and basil in a small bowl.

7. 7

   Pour lemon juice over the squash.

8. 8

   Combine the dressing with the squash and mix well. Add the cheese.

9. 9

   Garnish with pine nuts and fresh herbs. Serve at room temperature.

* Per serving · 4 servings · Values may vary.