Squash Salad, Turkish Style

I'm going to be honest and tell you that I am completely uncertain why this is named "Turkish Style." I suspect that in 1919, that was code for "not the normal way we'd make it," but it may be honestly derived from a period recipe. The world may never know.

The original I found in an old Jewish cookbook, and reads thus:

To me, sautéed squash is not a salad, but a vegetable side dish, so I made a few adjustments. Instead of using simply zucchini or marrow squash, I used zucchini and summer squash, and left the peels on—I see no need to remove them, as I never do in any of my other cooking endeavors. Had they been marrow squash, I might have—the skin is a little tougher. I reduced the dressing to olive oil and red wine vinegar, with salt and pepper (the old standby from Italian cooking) and placed the sautéed and dressed squash on a bed of greens, butter lettuce and red oak lettuce.

Simple, but Tasty.

It's an admittedly simple presentation and it wouldn't pass muster in any of the banquets I've put on in a more formal setting, but as a simple between-courses palate cleanser, I think it worked.