- Prep time:
- 20 minutes
- Cook time:
- 2 hours
- Appetizer for 4
3 out of 5
This simple Raw recipe offers the best of summer. It just requires a little bit of specialized equipment. Using the dehydrator creates an intensity of flavor in the Summer Squash and also helps reduce the grassy quality inherent in raw summer squash.
- 3 heirloom tomatoes (preferably different colors)
- 4 Summer Squash
- 2 tablespoons fresh dill
- 1 large shallot, brunoise
- ¼ cup extra-virgin olive oil
- ½ recipe for “Aged” Pine Nut Cheese
- 1 tablespoon Himalayan rock salt
Slice the squash into paper-thin coin-shaped slices; cut the coins in half, salt lightly, and place on the dehydrator shelf at 105°F for 2 hours.
While waiting for the squash, cut the ends off of the tomatoes, dice them, salt them, and place them in a fine mesh sieve over a bowl to drain. Cut the shallots and place them in the bowl with the tomato drippings to macerate.
When the squash is done, slice the tomatoes; you should get 4 slices out of each tomato, to make four plates.
Place one slice of tomato in the center of the plate and salt lightly; layer the slices of squash so that the tip of the slice hangs over the side of the tomato and overlap the squash so that you create a flower pattern. Repeat this two more times so that you have three layers.
When your plates are finished, whisk the olive oil slowly into the tomato drippings to create a broken “dressing”; drizzle this around the plate, and then garnish with dill and chunks of pine nut cheese.
Techniques used in this recipe:
dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large). brunoisebrunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.