Shaved Zucchini Salad with Parmesan Pine Nuts |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons. Ingredients:
1/3 cup extra-virgin olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon coarse kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon dried crushed red pepper |
2 pounds medium zucchini, trimmed |
1/2 cup coarsely chopped fresh basil |
1/4 cup pine nuts, toasted |
small wedge of parmesan cheese |
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. Using vegetable peeler, shave strips from Parmesan wedge over salad.
|
|