I found this irresistible yellow squash with the still-attached bi-color leaf at a farm stand yesterday. Smitten with its delicate beauty, I bought the 50-cent veggie. This morning I found vivid pink radishes and dark red beets in the fridge that seemed to complement it well.
1 yellow summer squash
1 bunch pink radishes
5-6 small beets
5-6 fresh chives
sprig of fresh dill
2 pinches of sea salt
2 teaspoons apple cider vinegar
Trim, peel and rinse the beets.
Fill a small pot with water and place the peeled beets in it. Place it on a medium-low flame and bring to a boil; boil the beets for about 10 minutes, depending on the size of the beets (the smaller they are, the shorter they will take to cook). Check to see if they are cooked by piercing one with a fork: the fork should slide in easily. When the beets have cooled, slice each one in quarters.
Wash the radishes and squash well. Trim the squash and then cut it into oblong ovals; cut each oval into three triangles. Set aside on a plate.
Trim the radishes and cut them, lengthwise, into 4 ovals each. Set aside.
Fill a medium-sized pot with water and a pinch of sea salt. Place on a medium flame and bring to a boil. Immerse the triangles of summer squash in the water; when they rise to the top (this should take about one minute), remove them with a wire mesh skimmer and set them aside.
Allow the water to boil again; when it is bubbling, drop the radish pieces into the water.
When they rise to the top, remove them and set aside.
Assemble the salad by layering the squash, radish and beets.
Sprinkle the remaining pinch of sea salt over the salad. Wash the chives and dill; chop both into tiny pieces and sprinkle on the salad. Drizzle the apple cider vinegar over it and serve.
©Nancy Wolfson-Moche 2013