Zucchini and Squash Crudo


  • 1 romanesco zucchini
  • 1 De Nice zucchini
  • 1 tatuma squash
  • 1 zephyr squash
  • 1 cousa squash
  • Extra virgin olive oil, to taste
  • Sea salt, to taste
  • Lemon juice, to taste
  • Pistachio vinaigrette, recipe follows
  • 1/2 cup mint leaves
  • 1/4 cup pistachios, grounded to a powder
  • 1/4 pound clothbound cheddar cheese, grated


Shave zucchini and squash into rounds and ribbons or slice no wider than ¹⁄8-inch thick.

Submerge vegetables in ice water for 3 minutes to crisp. Drain; dry completely. Dress vegetables until just coated with olive oil and season to taste with sea salt and lemon juice.

Drizzle 4 plates with pistachio vinaigrette. Divide and layer the dressed squash onto each plate, adding additional pistachio vinaigrette. Build height by stacking and layering the different squash varietals.

Garnish with mint, pistachios and cheese. Makes 4 servings.

To make the pistachio vinaigrette: Puree 1 cup raw pistachios, ½ cup cider vinegar, the zest and juice of 2 lemons, and a pinch of salt in a blender untilsmooth. Slowly add ½ cup grapeseed oil and ¼ cup pistachio oil to emulsify into a vinaigrette. Season to taste with salt.

Chef Josh Keeler, 492 King, Charleston, South Carolina