| Yield 1X: | 72.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy, garlic | ||
| Portions: | 18.0 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 7.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Summer squash, sliced 1/8″ | 4 | 8 | 12 | |||
| Salt | 0.50 | 1.00 | 1.50 | |||
| Freshly squeezed lemon juice | 3.00 | 6.00 | 9.00 | |||
| EVOO | 4.00 | 8.00 | 12.00 | |||
| Garlic grated on microplane | 0.13 | 0.25 | 0.38 | |||
| Basil chiffonade | 0.25 | 0.50 | 0.75 | |||
| Grated pecorino cheese | 4.00 | 8.00 | 12.00 | |||
| Salt and pepper mix | 0.13 | 0.25 | 0.38 |
Slice the squash on the mandolin, then toss with the first salt. Allow to soften for 20 minutes, then drain all water out.
Combine lemon juice, evoo, and garlic, and whisk together. Pour over the squash and toss. Add basil, cheese and S&P, and toss.
Transfer to the desired serving vessel.