Salted Summer Squash Salad with Olive Oil & Hazelnuts
- 1 small summer squash per person (zucchini, crookneck or patty pan)
- sea salt
- Fresh lemon juice
- 2 Tbls. toasted, skinned and chopped *hazelnuts per person
Remove the ends and coarsely grate or julienne the squash. Place in a bowl and toss liberally with salt. Allow to sit for 20 minutes.
Meanwhile, heat 2 tablespoons of olive oil and sauté the nuts just until lightly colored and set aside. After the 20 minutes, rinse the zucchini really well. Taste it to make sure it is not salty, if it is, rinse again.
The squash absorbs quite a bit of water. Take handfuls and squeeze out as much liquid as possible and place in a dry bowl. Or, place the squash in a clean, dry tea towel and twist the towel squeezing out the water.
Drain the olive oil used to sauté the nuts over the squash and toss adding more olive oil and lemon juice to taste. Sprinkle with nuts and serve.
*Sliced or slivered almonds are also nice.