This Summer Squash Carpaccio takes inspiration from the classic Italian beef dish — but instead of meat, thin ribbons of raw squash are the star. The name comes from the presentation: paper-thin slices arranged beautifully on a platter, lightly salted, and drizzled with a bright, herb-filled vinaigrette. Cousa, zucchini, and golden squash make a colorful mix, and the texture becomes supple after a short salting, making each bite tender and flavorful. Dress it simply, or layer on extras like capers, onions, and herbs for an elegant summer starter or side.
INGREDIENTS:
1 pound mixed summer squash (such as Costata Romanesca, Cousa, zucchini, or Butterstick)
1 tablespoon coarse salt (or as needed)
1-2 cloves garlic, peeled and minced
4 tablespoons chopped fresh mint or basil
2 tablespoons chopped fresh flat-leaf parsley (or substitute additional mint)
Salt and pepper to taste
1/3 cup Meyer lemon juice or white wine vinegar
2/3 cup olive oil
Optional Garnishes
2–3 tablespoons finely diced red onion or shallot; or 2–3 tablespoons small capers, drained; or 1 medium red onion, shaved paper-thin and soaked in cold water for 10 minutes, then drained and dried
METHOD:
Trim the ends from the squash. Using a fixed-blade slicer or very sharp knife, slice lengthwise into thin ribbons about ⅛ inch thick. For pattypan squash, slice across the widest part to form discs.
Place the slices in a large non-reactive bowl. Sprinkle with coarse salt and gently toss to coat evenly. Let sit for 10–15 minutes, until the squash becomes pliable. If still crisp, let rest another few minutes.
Rinse the squash well under cold water to remove excess salt, then pat dry and allow to drain in a colander.
In a blender or small food processor, combine the garlic, lemon juice (or vinegar), herbs, a pinch of salt, and pepper. Blend on high for about 1 minute. With the motor running, slowly stream in the olive oil until the dressing is emulsified. Taste and adjust seasoning.
Arrange the squash slices in overlapping layers on a platter. Drizzle the dressing evenly over the top.
Scatter finely diced onion and capers over the squash, or arrange shaved onions decoratively on top.
Serve chilled or at room temperature. For a marinated version, toss the squash with the dressing and let sit for 10–15 minutes before plating.
CHEF’S NOTES:
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For a salad-style version, toss the dressed squash with young arugula leaves and toasted almonds.
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For a more refined presentation, use the fine comb on your slicer to shred the squash into thin strands and twirl into mounds for plating.
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Try using lemon zest, chili flakes, or microgreens for extra flair.
YIELD: Serves 4
