Ingredients
¼cuppine nuts
2lbmixed baby zucchini and yellow squash
salt
1cupquality feta cheesecrumbled
½tsplemon zestfinely grated
1tbspfresh lemon juice
1largegarlic clovepressed or minced
1tspfresh thymechopped
1tspfresh mintchopped
1tspfresh Italian flat-leaf parsleychopped
3tbspolive oil
Preparation
Use a vegetable peeler to shave the squashes into paper-thin ribbons, starting on one side and making quarter turns until you reach the seedy core.
Spread the squash ribbons on a cutting board, sprinkle liberally with salt, and let them sit for 20 minutes.
In a small skillet over medium-low heat, toast the nuts until they are turning golden and fragrant, stirring frequently.
In a small bowl, whisk together the lemon zest and juice, garlic, thyme, mint, and parsley. While whisking, drizzle in the olive oil until the dressing is well blended. Set aside until ready to serve.
Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl.
Right before serving, whisk the citronette one last time. Toss the squash with the feta, pine nuts and citronette. Serve immediately.
