Grated Summer Squash with Truffle Pecorino

Name: Grated Summer Squash with Truffle Pecorino
Yield: SERVES 4
Ingredients: 4 small summer squash (green or yellow or a mix—about 1 pound total); 2-inch chunk truffle pecorino cheese; 2 teaspoons freshly squeezed lemon juice, more as needed; 2 teaspoons extra-virgin olive oil, plus more for drizzling; Kosher salt

December 22, 2011

This salad is a wonderful way to venture into the world of raw squash. Using the truffle version of pecorino isn’t absolutely critical, but its earthiness is a fantastic counterpoint to the brighter flavors of squash and lemon juice. For best results, use the smallest, firmest, freshest squash you can find— they’re easier to grate and taste better than the more mature ones. And because this salad is so simple (almost minimalist), the quality of your olive oil really counts.

Recipe notes

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