Recipe by chef Kevin Johnson of The Grocery in Charleston, South Carolina
For the vinaigrette:
Zest and juice of 2 lemons
1 clove garlic, minced
½ cup olive oil
For the squash:
6-8 small summer squash (not patty pan)
1 pint cherry tomatoes, halved
4 ounces pecorino cheese, shaved with a vegetable peeler
2/3 cup Marcona almonds
1 bunch mint, leaves picked, chiffonade
3 tablespoons minced chives
Salt and freshly ground black pepper to taste
Make the vinaigrette: In a small bowl, combine zest, juice, and garlic, and season with salt and pepper to taste. Let stand for 10 minutes to mellow rawness of garlic. Whisk in olive oil.
Make the squash: With a mandolin or very sharp knife, slice squash thinly. Place slices into colander set over another bowl and season with salt. Let stand for about 15 to 20 minutes, or until pliable. Shake moisture from squash over sink. Place into a clean bowl and dress with vinaigrette.
Arrange squash slices in an overlapping pattern in a single layer on a serving platter. Season with pepper and scatter with tomatoes, pecorino, almonds, mint, and chives. Drizzle the platter with additional vinaigrette.