Yellow Squash Carpaccio
serves 1
Ingredients:
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
Directions:
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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