2 small shallots, thinly sliced into rings
2 1/2 tablespoons Champagne vinegar
1 pound summer squash
4 to 5 tablespoons olive oil
Parsley or chervil, finely chopped
Put the shallots, vinegar and 1/4 teaspoon salt together in a bowl, and let them sit at least 10 minutes while you prepare the squash.
Bring 3 quarts of water to a boil; add a tablespoon of salt and the squash. Cook them until they are tender but still a little firm when pierced with a knife. Pierce as few squash as possible while testing them for doneness so that they don’t become waterlogged. When they are done, set them on a clean kitchen towel to drain. Whisk the olive oil into the shallot and vinegar mixture. Season to taste with salt and freshly ground black pepper, and stir in the parsley or chervil. Cut off the stems and slice the squash in two lengthwise, and pour the dressing over them while they are still warm.
From The Greens Cookbook by Deborah Madison