Squash Stem Salad

  • 6 squash stems
  • 6–10 squash buds
  • 1 pint squash leaf emulsion
  • 2 summer squash
  • 1 cup Champagne marinade
  • 1 teaspoon finishing salt
  • 1 teaspoon bee pollen, optional

With a paring knife, peel the stems from their fibrous base from one end to the other. Cut them in alternating lengths between 2 and 4 centimeters. Store the cut stems in ice water until ready to use. Trim the ends of the yellow summer squash and quarter lengthwise. Shave the squash on a mandoline into thin ribbons. Cover the shaved squash in the champagne marinade. Spoon on about 1½ tablespoons of squash leaf emulsion on the bottom of a plate. Toss the cut squash stems in a spoonful of the champagne marinade to coat and season. Arrange about 15 pieces per portion on the top of the squash leaf emulsion. Roll the marinated squash into rough tubes. Arrange them in and around the stems. Top and garnish the salad with any blossom buds (optional). Finish the salad with a mixture of bee pollen, if using, and coarse finishing salt.