Summer Vegetable "Ribbon" Salad

Make Summer Vegetable "Ribbon" Salad now with bright ribbons, lemon dressing, and shaved Pecorino for a fresh summer side.

Ingredients

• 1 zucchini, ends cut off
• 1 yellow squash, ends cut off
• 1 small bunch asparagus, tough ends removed
• 2 large carrots, peeled and ends cut off
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 ounces shaved Pecorino Romano or Parmesan, for garnish

Instructions

Step 1: Shave the vegetables into ribbons

Using a sharp vegetable peeler or mandoline, shave the zucchini, yellow squash, and carrots into long, thin ribbons — think delicate pasta-like strips that curl and overlap. Work steadily so each ribbon keeps a slight bite and visible texture: the zucchini with pale green flesh and dark green skin edges, the squash glossy and tender, and the carrots bright, firm orange ribbons. Place the trimmed asparagus ends aside and keep the peeler nearby for the next step.

Step 2: Blanch the asparagus and combine with ribbons

Thinly slice the asparagus on a sharp diagonal into short angled pieces to reveal their tender interior. Briefly blanch the sliced asparagus in boiling water until it turns vivid green, then immediately shock it in ice water to stop cooking and preserve snap and color. Drain thoroughly and transfer the asparagus to a large matte white serving bowl with the zucchini, squash, and carrot ribbons; gently toss so the ribbons fold around the asparagus — the salad should look airy, with distinct curled layers and bright contrasting hues.

Step 3: Make and add the dressing, then toss

In a small bowl whisk together extra-virgin olive oil, fresh lemon juice, salt, and cracked black pepper until integrated into a glossy emulsion. Drizzle the dressing evenly over the tossed ribbons and asparagus, then use tongs or salad utensils to gently turn everything so the oil forms a light sheen on each ribbon without wilting them. Aim for an evenly coated, glossy texture where individual vegetable fibers and edges remain crisp and defined.

Step 4: Garnish and plate to serve

Finish by shaving Pecorino Romano or Parmesan over the top so creamy, paper-thin shards rest on and between the ribbons, catching light and creating tiny contrasts of ivory against green and orange. Sprinkle a pinch more freshly ground black pepper and a final whisper of olive oil for sheen. Transfer the dressed, garnished salad to the same matte white oval serving dish for presentation and serve immediately.

Notes

• Keep dressing separate until serving to preserve crispness.
• Use a sharp peeler or mandoline for even ribbons.
• Shock asparagus in ice water immediately after blanching.
• Add toasted nuts or seeds for crunch.
• Serve immediately for best texture.