Yellow Squash Carpaccio

Yellow Squash Carpaccio

serves 1



Squash Carpaccio

160 g yellow squash, about 1 each

30 g goat cheese

30 g extra virgin olive oil

15 g champagne vinegar

15 g lemon juice

10 g pine nuts, toasted

¼ lemon, zested

16 celery leaves

Optional garnishes:

Dill sprigs

Radish sprouts

Radish, sliced

Pickled & Charred Squash

40 g yellow squash

30 g water

30 g red wine vinegar

30 g sugar, raw organic

Pinch salt, kosher


Slice the yellow squash as thinly as you can get it.  Mix together the champagne vinegar, extra virgin olive oil & lemon juice.  Toss the sliced squash with the prepared vinaigrette and allow to marinate at least 15 minutes in the refrigerator.

For the charred and pickled yellow squash:

Slice the yellow squash into ½ inch thick slices.  Place over a charcoal or gas grill for 5-6 minutes on each side to get dark char marks.  Bring the water, red wine vinegar, sugar and salt to a boil.  Chill.  Once the pickling liquid is chilled dice the squash and add it to the liquid.  Let the squash marinate 30 minutes and then remove from the brine for later.

To plate:

Arrange the squash onto a plate and reserve any extra vinaigrette.  Garnish the marinated squash with the goat cheese, pine nuts, lemon zest, celery leaves and the charred and pickled yellow squash.  Finish by drizzling over the remaining vinaigrette.  Add optional garnishes if desired.


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