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Table Talk » Zucchini Ribbon Salad

A recent issue of Fine Cooking included a feature on no-cook side dishes. The Zucchini and Yellow Squash Ribbons with Daikon, Oregano, and Basil recipe in this article has inspired a series of squash ribbon salads. The zucchini, yellow squash, and daikon radish version in Fine Cooking is superb, but unless I request it a few days ahead, I can't get daikon at the store I normally shop at. And it seems crazy to use anything other than local ingredients in this simple salad made to beat the summer heat. I don't grow zucchini or yellow squash in my garden. I'm one of the few gardeners who buys zucchini and yellow squash. My favorite farm is bursting with zucchini and yellow squash and we are doing our part to eat lots of it.


This simple salad starts with a vegetable peeler. I've only made it using a Y-peeler, but I'm sure that it will work with a swivel peeler. The squash is cut into ribbons using the peeler. Then it tossed with some lemon zest, lemon juice, olive oil, and chopped fresh herbs. Or you can use vinegar instead of the lemon juice. This recipe is very flexible, it will work with whatever suits your fancy. I've been using different herbs from my herb garden. Parsley, thyme, rosemary, oregano, basil, and mint. You can give it an Asian twist by using rice vinegar instead of the lemon juice and using a 1 tablespoon of dark sesame oil and 5 tablespoons of olive or vegetable (I prefer safflower) oil. Add a sprinkling of either white or black sesame seeds instead of the herbs. Or a Southwestern twist by using lime juice and lime zest instead of the lemon juice and zest. Use cilantro for the herb. And maybe even stir in a pinch of cumin or chili powder. How about Carribean? Use lime juice or orange juice, cilantro, and add a pinch of jerk seasoning.

Squash Ribbon Salad
inspired by Fine Cooking
Serves 4

2 zucchini
2 yellow summer squash
2-4 tablespoons chopped fresh herbs, such as parsley, basil, rosemary, oregano, thyme, or mint
6 tablespoons. extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it a quarter turn and slice from this side until you get to the seeded center again. Turn it a quarter turn and slice until you get to the seeded center again. Turn it a quarter turn and slice until you get to the seeded center. Discard the seeded center. Put the zucchini ribbons in a large bowl. Slice the yellow squash using the same technique and add them to the zucchini. Sprinkle the herbs over the squash ribbons.

In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them and season to taste with salt and pepper.

Posted August 3, 2008 9:30 PM in Kitchen Garden/Farmstand, Recipes

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2 Comment(s)

Fran said… (on August 4, 2008 at 09:50 AM #)

Patti, I am SO GLAD that you posted the recipe for this salad! If you hadn't, I would've asked you for it. It is YUMMY! I gobbled down the last remaining morsels for lunch on Saturday. And I'm even going to get a Y peeler!

Ashley said… (on February 26, 2009 at 20:43 PM #)

This looks gorgeous and refreshing!


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