Shaved Summer Squash Salad

Photo: Annabelle Breakey; Styling: Randy Mon

David Tanis, co-chef at Berkeley's Chez Panisse, created this dish after a day at the market when everything that appealed to him was a shade of gold. We've adapted it from his new book, A Platter of Figs and Other Recipes (Artisan, 2008; $35).

Yield: Makes 8 servings
Recipe from Sunset

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  • 2 pounds small yellow zucchini or other yellow summer squash
  • 1/2 pound ricotta salata cheese or mild feta
  • 12 squash blossoms (petals only)
  • Salt
  • Freshly ground black peper
  • 3 tablespoons extra-virgin olive oil
  • Juice from half a lemon


  1. 1. Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl.
  2. 2. With a vegetable peeler, shave ricotta salata cheese into narrow, thin slices. Tear squash blossoms into strips.
  3. 3. Season zucchini lightly with salt and pepper; toss gently. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.
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