TETRA SQUASH CARPACCIO
BY DAN BARBER
4 green, immature Tetra squash, 2-4” long
8 strawberries, smaller size or alpine type, stems removed
5 Nasturtiums, petals only
5 Johnny jump-ups, petals only
5 sprigs of dill, picked
Salt and pepper
Broken vinaigrette (recipe below)
3 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
Salt to taste
- To make the broken vinaigrette, combine all ingredients in a bowl and stir to dissolve the salt.
- Slice the ends off the squash. Using a mandoline, slice the squash into ⅛” coins and arrange on a plate in a circular and shingled pattern.
- Using a chef knife, slice strawberries into ¼” slices. Arrange on top of the squash.
- Season with salt and pepper. Drizzle the vinaigrette. Garnish with flower petals and dill.