Summer Squash Shreds with Basil, Sorrel, and Chives

Name: Summer Squash Shreds with Basil, Sorrel, and Chives
Yield: Serves 4
Ingredients: 1 tablespoon grapeseed or corn oil; 1 tablespoon grapeseed or corn oil; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1½ pounds yellow summer squash (or other tender squash); 1½ pounds yellow summer squash (or other tender squash); Salt and pepper; Salt and pepper; 1 tablespoon thin-sliced chives; ¼ cup thin-sliced sorrel leaves; ¼ cup thin-sliced basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Squash that is shredded, salted, and drained stays crisptender, cooks quickly, and keeps its bright hue. Yellow summer squashes have a pleasing firmness, and their coloring complements a wide range of dishes; but tender squash of any type can be used in this adaptable recipe. Clean, fresh, and balanced, the toss of gentle squash, scented basil, tart sorrel, and oniony chives is light and versatile.

Ingredients

Side dish
Vegan
Gluten-free

Ingredients

Method