Go ahead and save this recipe now, because you’re going to want to make this bright, gorgeously fresh recipe from Seamus Mullen, owner of Tertulia and El Comado, all summer long. Simply shave raw summer squash and radishes on a mandolin, whisk together a quick, citrusy vinaigrette, shower with grated Manchego, and finish with handfuls of basil and mint. <br />You can use standard squash such as zucchini and crookneck in this recipe, but it’s even more beautiful with a mix of colors and shapes, from sunny yellow pattypans to ridged Romanescos to the perfectly round, aptly named eight-ball. Some farmers grow horseradish root, which grows straight and deep and has wonderful heat when grated fresh, but if you can’t find it for this dressing, prepared horseradish works just fine.

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