Grated Summer Squash with Truffle Pecorino

• 4 small summer squash (green or yellow or a mixabout 1 pound total)
• 2-inch chunk truffle pecorino cheese
• 2 teaspoons freshly squeezed lemon juice, more as needed
• 2 teaspoons extra-virgin olive oil, plus more for drizzling
• Kosher salt

1. Trim the squash, grate on the large holes of a box grater, and transfer to a medium bowl.
2. Finely grate enough of the cheese to make 1/4 cup and add to the bowl.
3. Use a vegetable peeler on the remaining chunk of cheese to make a small pile of cheese shards, and set them aside.
4. Drizzle the lemon juice and olive oil over the squash, add a few large pinches of salt, and mix well.
5. Taste and add more lemon juice or salt as needed.
6. Transfer to a serving bowl, drizzle with a little more olive oil, and sprinkle the cheese shards over the top of the salad.
7. Because squash has so much water, it starts to wilt and release liquid as soon as it comes into contact with salt.
8. So for best results, serve this salad within minutes of making it.

summer, pecorino cheese, freshly squeezed lemon juice, extravirgin olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/grated-summer-squash-with-truffle-pecorino-388348 (may not work)