Shaved Summer Squash Salad
David Tanis, co-chef at Berkeley's Chez Panisse, created this dish after a day at the market when everything that appealed
to him was a shade of gold. We've adapted it from his book, A Platter of Figs and Other Recipes (Artisan, 2008; $35).
Recipe: Shaved Summer Squash Salad
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