1 garlic clove, finely grated with a microplane grater
Salt and pepper, to taste
Directions
Place a pot of water on stove to boil. This will be added to vegetables is step 3.
Remove the corn kernels from the cob using a serrated knife or a small paring knife place kernels in a small bowl.
Place green beans in a large mixing bowl. Cover the green beans with boiling water and set aside for four minutes.
Cover corn kernels with boiling water and set aside for one minute.
Once vegetables have deepened in color and softened just slightly, pass them through a strainer and rinse with lots of cold water.
Using a vegetable peeler, thinly shave the summer squash into ribbons. Working your way around the squash until you hit the seeds in the middle.
Toast pine nuts in a dry skillet over medium heat until light brown and fragrant.
Dressing
Place olive oil, lemon juice, chopped basil, and grated garlic into a small jar and shake until emulsified. Adjust seasoning with salt and pepper.
Salad
Place summer squash, blanched green beans, and corn into a large salad bowl. Pour over half the dressing and mix gently with your fingertips to combine. Garnish with roasted pine nuts
Serve immediately or let marinate in the refrigerator for 15-30 minutes. Serve with remaining dressing
