For this dish low moisture content squash such as Costata Romanesco or Cousa are ideal, but you can do this with any summer squash, really. The trick is to merely sear the outside of the squash for flavor and color, not to cook it through. A fixed-blade slicer or mandolin is great for prepping this dish, otherwise use a thin bladed razor sharp knife to prevent the squash from cracking.
INGREDIENTS:
4-6 large-ish summer squash, preferably Cousa or Costata Romanesco, cleaned, ends trimmed, and sliced into 3/16ths – 1/4 inch thick lengthwise slabs 2-4 tomatoes, seeded over a strainer placed over a bowl 10 basil leaves, slice into fine slivers or torn into very small bits 1 small clove garlic, peeled Olive oil as needed (This is a good time to pull out a nice flavorful one) Salt (large flake such as Maldon or Sel de Guerande) and pepper to taste Optional: ¼ medium white onion, cut into fine dice A few drops of good quality balsamic vinegar or Balsamic Reduction (see recipe), or fresh squeezed Meyer lemon juiceMETHOD:
After the tomato seeds are drained, discard the seeds. Cut the tomatoes into ¼-inch dice or just a little bigger and put in the strainer over the bowl, and allow to drain. Get another non-reactive bowl large enough to hold all the tomatoes and rub it gently with the garlic clove to pick up a light garlic flavor. Discard the garlic or save for another use. Allow tomatoes to drain for 20 minutes or more, occasionally giving the strainer a bounce to encourage more draining.
After the tomatoes have drained, season the tomato water with a little salt and pepper, then whisk in roughly enough olive oil to equal the tomato liquid. Whisk well, add a little of the basil, and then add the tomato dice. Gently mix to coat the tomato, then chill in the refrigerator.
Heat a large sauté pan (non-stick if you have it), 12-14 inches over medium-high heat. Lay out the squash slabs on a baking sheet and lightly brush or spray with oil. Season with salt and pepper. Lightly oil the pan when hot, and wait for the oil to heat up. Add the slabs to the pan without crowding and cook just long enough to color and lightly blister the squash surface. Flip and repeat. Transfer to a platter, and continue until all are cooked. Avoid overlapping the slabs is possible. Cook just long enough to color and warm the slabs, but not cook through.
Once the last batch of squash is in the pan, remove the tomato salad and scatter with half the basil. Gently mix in, then repeat with the final amount of basil. Toss to mix in. If using the onion, add it now.
When the last slabs are plated, use a spoon to scoop the tomato salad onto the squash slabs. Drizzle with the dressing in the bottom of the bowl if it is not really watery. If using the balsamic vinegar or reduction, scatter droplets on and around the dish. You can also squeeze the lemon over the dish in lieu of the balsamic vinegar/reduction option. Season with a little more salt and pepper and serve while squash is hot, or allow ingredients to cool/warm up and serve at room temperature.
Chef’s Notes: If you wish, you could add pine nuts or chopped almonds as a garnish to this, or use different color tomatoes to brighten things up. This salad is quite good with a tablespoon or so of fresh marjoram in lieu of basil, or use mint alone or in combination with either basil or marjoram.
Serves: 4
Source: Chef Andrew E Cohen
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