Summer Squash Shreds
with Basil, Sorrel, and Chives
Recipe source: Vegetables from Amaranth to Zucchini
 by Elizabeth Schneider
serves 4

Ingredients:
1 ½  pounds yellow summer squash (or other tender squash)
1 tsp kosher salt
1 tsp olive oil
1 tsp grape seed or corn oil
¼ cup thin-sliced basil leaves
¼ cup thin-sliced sorrel leaves
1TBSP thin—sliced chives
Salt and Pepper

Directions:  

  1. Scrub squashes with vegetable brush. Trim stems if they are unusually long.  Using julienne blade of food processor or vegetable cutter, slice squash into very fine strips.  Toss with salt in a sieve or colander.  Set over a bowl, top with a plate, weight lightly, and let stand about an hour, tossing now and then.
  2. Squeeze squash dry.  Fluff with a fork. Spread on paper towels.
  3. Heat both oils in a wide skillet over high heat.  Add squash an toss until tender and lightly browned, about 5 minutes.
  4. Remove skillet from heat.  Add basil, sorrel, and chives.  Toss to distribute.  Season. Serve hot, warm, or at room temperature.