Herbed Yellow Squash (or Zucchini) Carpaccio

This is a wonderful recipe for when you know you need to eat, but the summer heat has had its way with you and you are not hungry, nor inspired to cook. It takes only a few minutes to prepare, marinates for five minutes, though thirty is ideal, and then goes down happily. It also makes an easy summer dinner party appetizer.

1 small yellow squash or zucchini

2 Tbsps of your favorite salad dressing

1 Tbsp of your favorite summer herb, roughly chopped

Salt to taste

1 radish, julienned for garnish (optional)

Place your salad dressing in a flat dish to ensure that the yellow squash will be fully submerged while marinating.

Using your mandoline, vegetable peeler, or the largest opening on your box grater, slice your yellow squash lengthwise into strips.

Place them in the dressing and stir to coat in the liquid. Spread out on the dish to ensure that each slice of yellow squash is in the marinade as you do want these to soften. Set aside for five minutes if in a hurry, or for up to an hour. After an hour, the carpaccio will still be good, but slightly mushy.

When you are ready to eat the carpaccio, stir in the chopped herbs.

Remove to your serving dish with tongs, leaving the excess dressing behind. Sprinkle with salt, preferably finishing salt, and scatter radish pieces over the top, if using.

Makes a light supper, along with a slice of crusty bread.