Zucchini Crudo

Everything tastes better in Italian.

And I’m not just saying that because with a last name like “Bruno”, one could infer that I am slightly biased.

I am saying that because I have proof.  Undeniable.  Veritable.  Proof.

P<

Statistically significant proof.

Now doesn’t that just make shivers run up and down your spine?

Now. If I were an evangelist of any kind.  I would go on for a few paragraphs about how I was a non-believer.  How my life was in shambles.  How I hit rock bottom only to be lifted up again on the wings and nuances of Italian terminology.  And was made to see the light.

However.  I have to leave for BlogHer in twenty minutes.  And so you have been spared.

The food, alas, will have to speak for itself.

But just for posterity’s sake.  Let me tell you.  I don’t like raw zucchini.  And so when I saw that our next Symon Sunday recipe was for “Raw Zucchini Salad” with “Zucchini Crudo” in parentheses.  I was nonplussed.

Then I ate a whole bowl in a day.  Yes.  Almost four pounds of zucchini.  In one day.

That was when I decided.  This isn’t “raw zucchini salad”.  It doesn’t deserve that kind of downgrade.

It’s big and it’s bold.

It’s “Zucchini Crudo”.

And it will not be held down.

Zucchini Crudo (a.k.a. Raw Zucchini Salad a.k.a. the only zucchini recipe you’ll ever need unless you’re my lemon hating father who wouldn’t touch this with a ten foot pole)
Serves 4 if you have any kind of self-control, 2 if you refuse to be held down by things like serving sizes in the face of truly amazing food, adapted from Michael Symon’s Live To Cook

2 zucchini, thinly sliced
2 summer squash, thinly sliced
1 tbsp plus 1/4 tsp salt
1 tsp minced garlic
1 shallot, finely sliced
grated zest and juice of three lemons, or to taste
2 tbsp olive oil (reduced down from 1/2 cup)
1/4 cup slivered almonds (reduced down from 1/3 cup)
1/3 cup of chopped fresh dill
1/2 cup crumbled feta (my own personal touch)

1. Take one zucchini worth of zucchini slices and place it in a colander in the sink.  Salt it.  Add another zucchini’s worth of zucchini slices.  Salt it.  Repeat until you have layered all of the squash and zucchini.  Let sit for 15 minutes.  (Alternatively, you could just mix it all in the colander at once but I thought this would allow for a more even salt coating.  Which is actually kind of integral to this recipe.)

2. In a large bowl, combine the garlic, shallot, lemon juice and zest, olive oil, dill, almonds and feta.  Taste for seasoning and acidity. (I.e. it should be very acidic.)

3. Add the zucchini and squash to the dressing.  Toss again.  Taste for seasoning.

This is my submission to Symon Sundays hosted over at A Year In The Kitchen and to Weekend Herb Blogging which is being hosted this week by Cafe Lynnylu.  And also to Meatless Mondays hosted by Chaya at My Sweet and Savory!
Today is you last day to enter my GIVEAWAY!  Winner will be announced on Monday!

Also, remember to send me your recipes for Regional Recipes: PUERTO RICO!