Well, I have eaten my words, and this fabulous salad as well! This is a lovely way to prepare summer squash or zucchini—thinly sliced, marinated briefly with mint in olive oil and lemon juice, tossed with toasted pine nuts, and served with shaved Parmesan. A veritable zucchini carpaccio. I have made one small adjustment to my friend’s original recipe—increasing the amount of olive oil and lemon juice recommended. I found I needed more to adequately coat all of the squash. Add the pine nuts and toss together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and let the flavors develop.
