Chef Nate Fagnilli needed a simple summer side dish that could be paired with fish, chicken or beef — so he turned to the ubiquitous squash. “Usually in the summertime, squash is so abundant that I find, come August, people don’t want squash anymore because they’ve eaten so much of it in July,” says Fagnilli. “This is another way to eat it that I think comes across completely different.”

Summer Squash Salad | Makes 8-10 servings
Recipe courtesy of Crosswinds Grille

Chef’s Note: “We use this side often in the summer months at the restaurant, and it can be either served raw and cold or quickly sauteed and served hot,” says chef Nate Fagnilli. “The key is to make the squash and zucchini look like spaghetti and use a mixture of bright colors.” 

INGREDIENTS 
3 golden zucchini or yellow summer squash cut into long ribbons (cut with a mandoline slicer using the julienne blade)
3 green zucchini cut into long ribbons
4 orange carrots cut into long ribbons
1 red bell pepper, julienned 
1 red onion, julienned
Salt and pepper to taste
Herb vinaigrette (recipe below)

DIRECTIONS
Combine all cut vegetables and season with salt and pepper. Allow them to wilt in a colander for a half hour and then toss with the vinaigrette. To serve hot, add cut vegetables to a large hot pan, season with salt and pepper, quickly saute for just a few minutes and finish with the vinaigrette. 


Herb Vinaigrette

INGREDIENTS
1 cup extra-virgin olive oil
1/4 cup white wine or champagne vinegar
1 tablespoon chopped white onion
2 cloves garlic
1 tablespoon fresh, finely chopped mixed herbs (recommendation: parsley, thyme and lemon verbena) 
6 leaves basil, chiffonade  

DIRECTIONS
In a blender, add the vinegar, white onion and garlic. On medium speed, slowly add the olive oil. It’s not necessary to completely emulsify the oil but it will help. Mix in the herbs and basil on very low speed, and season to taste with salt and pepper.