Summer Vegetable “Ribbon” Salad

Ingredients

• 1 zucchini, ends cut off
• 1 yellow squash, ends cut off
• 1 small bunch asparagus, tough ends removed
• 2 large carrots, peeled and ends cut off
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 ounces shaved Pecorino Romano or Parmesan, for garnishUsing a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”).

Directions

• 1.

  Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.

• 2.

  Fill a small saucepan with water, and bring a boil over high heat. Carefully add in the sliced asparagus, and boil for 1-2 minutes, until the asparagus turns bright green. Using a slotted spoon, remove the asparagus and immediately place in a bowl of ice water to stop the cooking process. Let sit for a minute, then drain the water, and toss the asparagus with the zucchini, squash and carrots in a large bowl.

• 3.

  In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino or parmesan shavings. Serve.