Summer-squash salad

I made and enjoyed this recipe with a couple of changes. Rather than slice the zucchini and squash thinly, I used the small julienne option on my Swissmar Borner V-Slicer. (The cut-resistant glove, included with the slicer at the link, is an excellent idea; I always wear a cut-resistant glove with the V-Slicer after slicing off a bit of my thumb once.) The julienned pieces tossed easier than slices would have.

Once I had julienned the squash and zucchini, I tossed them with a big pinch of salt and let them sit in a sieve over a bowl for an hour, which extracted a lot of water that otherwise would have diluted the salad.

Otherwise, I followed the recipe. Very tasty. Ingredients:

• 4 small zucchini or mixed yellow and green summer squash (1 lb total)
• 1/3 cup loosely packed mint leaves
• 3 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice (I used Meyer lemons—it took just half a lemon)
• 1/4 teaspoon fine sea salt
• Pepper to taste
• 1/4 cup toasted pine nuts (1 oz.)
• Grana Padano, Parmesan, or Asagio cheese for shavings
• Fresh mint sprigs for garnish

I usually skip pan-roasting the pine nuts, but I did it this time and it does make quite a noticeable improvement. I used Parmesan.