Summer Squash Ribbons with Pecan Pesto and Cider Dressing

-LW

This is a lovely summer dish that makes excellent use of the mandoline and requires no cooking. It looks like a tangle of pasta but has more of a crunch to it. You could easily substitute or supplement with zucchini as well as summer squash. The key is to serve it on a large platter and let diners help themselves, as the squash ribbons, basil, and cheese look very impressive all together. It happens to be gluten-free, vegetarian, and can even be made vegan by omitting the cheese. While I didn't set out to create a dish that fits these categories, I could see it being perfect for a summer get-together when guests have a variety of dietary restrictions. It's also great as a light dinner for two; next time I make it, I will round out the meal with some some crusty bread and a bright white wine.

(This recipe was inspired by something I read on a restaurant menu, but I did not order the dish, so I have no idea how close to that dish it is.)

Ingredients
3-4 medium summer squash

1/2 c. pecans

Olive oil, at least 1/2 c.?

1 T apple cider vinegar

1 1/2 t. dijon mustard or other gourmet mustard

1 small shallot, minced

2 T. basil leaves, sliced thinly if large, kept whole if small

2 T. pecorino romano cheese, shaved into large, thin shavings

kosher salt

Directions
Using the thinnest setting on a mandoline, slice squash lengthwise into wide strips. In colander, toss with 2 t. kosher salt. Let sit for 20 min, then rinse and dry in salad spinner.

Whisk together a dressing from 3 T. olive oil, cider vinegar, mustard, shallots, and salt to taste.

Toast pecans in heavy skillet. Grind in a food processor. Pour olive oil in while processor is running until a pesto-like texture is achieved. Salt to taste.

Toss squash with dressing. Toss with several spoonfuls of pecan pesto and half the basil to taste.

Arrange on a plate. Scatter the rest of the basil and pecorino on top of the squash to serve.