Shaved Summer Zucchini
etoile Restaurant chef Perry Hoffman loves fresh produce from the garden, and his Shaved Summer Squash is a delightful nibble that comes together in minutes, requires no cooking and will get your outdoor fete started right.
20 each patty pan squash (using a mandolin, slice into paper thin coins)
2 T shallots (brunoise)
4 T English cucumber (brunoise, no seeds)
2 T good extra virgin olive oil
4 each French breakfast radish (using a mandolin, slice into paper thin coins)
1 each Meyer lemon (juice and zest)
1 T fleur de sel
4 T Thai basil leaves (Picked)
2 T Spanish manchego (microplanned)
Fleur de sel and toasted black pepper to taste
Place all ingredients in a bowl excluding the manchego, divide between 4 plates and garnish with the manchego.
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