SUMMER SQUASH SALAD WITH RADISHES, MANCHEGO CHEESE AND LEMON

Equipment 

Japanese mandolin

Microplane zester

Large mixing bowl

Chef's knife

1  Clove garlic

1  T Honey

2  T Champagne or sweet white wine vinegar

Juice and zest of 2 lemons

1/2 cup Best-quality olive oil

1 medium shallot

2-3 medium zucchini or yellow summer squash

1/2 lb mixed heirloom summer squash

One small bunch mixed radishes

Coarse kosher salt

Freshly cracked black pepper

One dried hot chile

1/3 cup basil leaves, torn into small pieces

1/3 cup mint leaves, torn into small pieces

2/3 cup Manchego cheese, finely grated

1  T Fresh horseradish, finely grated

               

Start by crushing and finely mincing the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.

                

Trim and slice the shallot on a Japanese mandolin. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.

                

Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.