Prep Time: 15 minutes
Cook Time: 10 minutes
Source: The Culinary Vegetable Institute at The Chef's Garden
Scoring the squash before cooking them results in a beautiful presentation while the emulsion they are dressed in offers a vibrancy that has to be tasted to be understood.
- 1 1/2 lb of summer squash or zucchini, ends trimmed and split lengthwise
- 3 tbsp Vegetable Oil
- For the Dressing
- 3 cloves of fresh garlic, minced
- 1 small shallot, minced
- 2 Lemons, Zested and Juiced
- 1 tsp Dijon Mustard
- 1 tbsp honey
- 8 cracks of black pepper
- 1/2 tsp salt plus more TT
- ¼ Cup Extra-Virgin Olive Oil
Wash, Dry, then Trim the very ends from the squash.
Split them Lengthwise and score the cut side in a diamond pattern at a depth of about ⅛ inch. The diamond pattern can be achieved by making adjacent shallow slices into the flesh of the squash before rotating it 45 degrees and repeating the scoring process.
Excluding the oil, combine all the ingredients for the dressing in a small mixing bowl. While whisking, slowly stream in the oil to form an emulsion. Adjust the seasoning to your liking before progressing.
In a hot pan on medium heat, add the vegetable oil and sear the squash cut-side down for about 2 minutes before flipping and cooking for 1 more minute.
You will likely need to do this in batches unless you opt to use multiple pans.
Cooking times will vary with various sizes of squash, remove them from the pan when they just barely become fork-tender.
While the squash are warm, toss them in the dressing and transfer them to a warm platter for serving. Finish the dish with fresh herbs and flower petals.