FOOD + ENTERTAINING
Make the dressing:
In a small bowl, whisk together the
chopped lemon, lemon juice, honey,
garlic, shallot and oil. Season with salt
and pepper.
Make the salad:
Using a mandolin, spiralizer or sharp
knife, julienne the squash and zucchini
and place them in a large bowl with
the arugula, mint and basil. Drizzle
with the dressing and toss until all the
ingredients are evenly coated.
To serve, transfer the salad to a deep
serving bowl and scatter it with the
feta and hazelnuts. Sprinkle with flaky
sea salt and freshly cracked pepper.
Serve at room temperature.
SUMMER 2018
65