Photos: Vic Chin, Video: Vic Chin and Peter Ruocco
This is my go-to summer salad. It’s simple, easy, delicious and full of great textures. You could even grow some of your own squash as it only takes a little plot of garden...and it’s so cool to pick your own veggies.
I ate this dish on my very first trip to Spain way back in the early 90’s in a little tapas bar on a tiny street in Barcelona, and I’ve been making variations of it ever since. The one ingredient that you must choose carefully are boquerones...little white pickled Spanish anchovies. They are essential to this dish and even people who don’t like anchovies love boquerones. If you can’t find them prepared, you can make your own with locally caught anchovies marinated in a little white wine vinegar.
A hunk of fresh bread with dishes of boquerones and a glass of sherry or wine are probably the ingredients that motivated me to create Shakewell, my restaurant in Oakland. As a chef, you end up cooking all sorts of food from many lands and I’ve made a lot of Italian, French and American dishes. But I love Spain and Spanish food — the clean flavors, the simplicity — and when I opened my own place, it had to be making food from the Iberian Peninsula. At Shakewell, we always have our own boquerones on the menu, marinated with olives and served with grilled bread.
A warm night, friends, glasses of wine and a big bowl of this salad will make your friends happy, and you will be loved forever!
Shaved Summer Squash Salad
Makes about 4 servings