Ingredients:
- 3 yellow squash or zucchini, washed
- 1 Tablespoon capers, drained
- 1 teaspoon Dijon mustard
- Juice of 2 lemons
- ¼ cup quality olive oil
- 2 shallots, thinly sliced
- Salt and pepper
- Pinch of crushed red pepper flakes
- Fresh parsley
Instructions:
- With a mandolin or vegetable peeler, slice the squash lengthwise into ribbons. Place in a mixing bowl and chill in the fridge while you make the vinaigrette.
- For the vinaigrette, mix the capers, mustard, lemon juice, oil, shallots, red pepper and a pinch of salt and pepper together in a bowl. Taste and adjust seasoning if necessary. Allow the vinaigrette to sit at room temperature for at least 20 minutes so that the shallots begin to macerate. About 10 minutes before serving, toss the squash ribbons with the vinaigrette. Serve with fresh parsley and roasted sunflower seeds at room temperature.
