RECIPE: Zucchini and Fresh Corn Farmers' Market Salad with Lemon-Basil Vinaigrette

This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.

SERVES 2

Ingredients

1 small or medium zucchini

1 small or medium yellow squash

1 ear of corn, shucked and cleaned, with the kernels cut off the cob

1 ounce goat cheese

Lemon-Basil Vinaigrette (recipe below)

Red pepper flakes

Kosher salt and freshly ground black pepper

A few leaves of fresh torn basil

*optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

½ cup good olive oil

3 tablespoons fresh lemon juice

1 tablespoon fresh basil, chopped

1 teaspoon Dijon mustard

1 clove minced fresh garlic

Kosher salt and freshly ground black pepper to taste

Instructions

For the Salad

With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

For the Lemon-Basil Vinaigrette

Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

Note: You'll have vinaigrette left over to use on other salads, or make this one again!