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Shaved Summer Squash with Lemon-Thyme Vinaigrette

1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
Salt and freshly ground pepper
2 pounds assorted yellow and green summer squash, such as yellow crookneck and baby zucchini, sliced lengthwise paper-thin on a mandoline
1 teaspoon lemon thyme leaves
Aleppo pepper, for sprinkling (see Note)


In a small bowl, combine the olive oil with the lemon juice and vinegar and season with salt and pepper. In a large bowl, toss the sliced squash with the vinaigrette. Transfer to a large platter. Sprinkle with the lemon thyme and the Aleppo pepper and serve right away.

Source: www.foodandwine.com