Shaved Zucchini Salad With Parmesan and Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This just came across my radar in an email from and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls for 1/3 c oil and an unspecified amount of parmesan. Ingredients:
3 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon coarse kosher salt |
1/2 teaspoon black pepper |
1/4 teaspoon crushed red pepper |
2 lbs zucchini, trimmed |
1/2 cup fresh basil, coarsely chopped |
1/4 cup pine nuts, toasted |
1/3 cup parmesan cheese, shaved |
Directions:
1. Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
2. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Sprinkle Parmesan over salad.
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