For this recipe you’ll need a mandoline  – the domestic models with a plastic frame do just fine.

For the salad

• 4 small zucchini
• 4 small yellow squash

For the vinaigrette

• 2 lemons or limes
• 2 shallots
• Salt and pepper

For a salad for 6 people, trim the ends from 4 small zucchini and 4 small yellow squash (about 1 lb/500 g of each). Cut them in 2-inch/5-cm lengths and slice them lengthwise on the julienne blade of a mandoline. Rotate the lengths of zucchini and squash as you slice, so that you come up with a julienne of the colorful outer peel and some of the flesh, but discard the seeds and central core. Make a vinaigrette dressing by whisking the juice of 2 lemons or limes with 2 chopped shallots, salt, and pepper. Then whisk in a ½ cup/125 ml/4 fl oz of vegetable oil. Chop and add a couple of tablespoons of dill (or your favorite fresh herb). Toss the vegetable julienne with the dressing, taste, and adjust the seasoning. You can serve the salad at once, or after an hour or so when the vegetables will have wilted and softened slightly, though remaining crisp.

From My Château Kitchen by Anne Willan, 2000

Photo CREDIT: Langdon Clay