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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy to look at and easy to eat fresh summer salad Dress immeidiately before serving From my favorite little magazine Fresh Ingredients:
6 small to medium zucchini |
3/4 tsp salt, divided |
2/3 c walnuts |
1 tbl white wine vinegar |
1 1/2 tsp fresh lemon juice |
1 medium shallot, chopped |
1 anchovy, mashed to a paste (optional) |
1/2 tsp freshly ground black pepper or to taste |
2 tbl walnut oil |
1/2 c shaved parmesan |
3 tbl finely chopped parsley |
Directions:
1. Trim ends from zucchini
2. Holding each zucchini firmly and using a vegeatable peeler, shave lengthwise into long ribbons, rotating zucchini as necessary to facilitate shaving, discard any scraps
3. Place ribbons(there’ll be about 10 C) in a colander and set over a bowl, sprinkle with 1/2 tsp salt, toss to mix and allow to drain for about 45 minutes (it should exude about 1/3 to 1/2 C liquid)
4. Rinse zucchini under cold water. Drain well and dry gently with paper towels
5. While zucchini is draining, coarsely chop walnuts and walnuts by heating a small skillet on medium low and stirring frequently with a wooden spoon, about 5 minutes
6. In a large non-reactive serving bowl, mix vinegar, lemon juice, shallot and anchovy (if using), remaining 1/4 tsp salt, and pepper
7. Whisk in walnut oil and mix thoroughly
8. Add zucchini, walnuts, Parmesan and parsley and toss gently
9. Serve immediately
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