recipe: raw squash salad

• 2 each small zucchini and yellow squash, ends trimmed
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 1 large bunch arugula, trimmed, washed, and patted dry
• 1 large ripe tomato, cored
• 2 tablespoons chopped flat-leaf parsley

Preparation

1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.

2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.

3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.

4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.