Squash with Anchovies & Lemon

CALABAZITAS CON ANCHO Y LIMON

Serves 4-6

3 each spring squash
1 can Spanish Anchovies in Oil
3 each garlic cloves
2 each spring onions, thinly sliced and chilled in ice water
3 each lemons
3 each chile peppers, thinly sliced and chilled
4 oz Gruyere cheese, in ribbons
seasonal herbs, picked fresh & cleaned
1 bunch arugula
salt
½ cup Spanish olives, slivered

1. Clean squash and slice thinly or julienne depending on the shape
2. Lightly salt the squash and drain the liquid as it sweats
3. arrange squash in a thin layer on a large platter
4. make a garlic paste (chef will demo) and add the anchovy oil (from the can) to the garlic paste
5. add the zest of two lemons to the paste, then the juice of them to make a vinaigrette
6. season the squash by drizzling ½ of the vinaigrette over it
7. layer with spring onions, chilies, olives, arugula & cheese
8. layer the anchovies, then cheese, and serve.