Zucchini Ribbon Salad
This salad was made for me by my friend Amy for lunch one day. We ended up making it another night for dinner and again and again. It’s the simplest of ingredients, which are at their peak right now, and delicious. I think she’ll forgive my addition of pine nuts which add a buttery taste and nice texture to the dish.
Tips:
Chose a small zucchini when making this salad. Larger zucchini are full of seeds and are better suited for breads or muffins.
Add some roasted or or grilled chicken to the salad for a complete meal.
Basil and mint are a natural addition in this dish during the summer. Can’t chose which one, try using both.
I think ricotta salata would be a great addition to this dish in lieu of parmesan.
Zucchini Ribbon Salad
Recipe by Amy Ratner
Serves 4-6
PREP 10 minutes
COOK 5 minutes
INGREDIENTS
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice (about half a lemon)
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 or mint
1/4 cup pine nuts
Parmesan cheese, shaved into ribbons
INSTRUCTIONS
Toast the pine nuts in a dry frying pan over a medium heat for about 5 minutes. Watch them carefully as they quickly burn. Set aside.
Make the dressing by whisking the oil, lemon juice, salt, pepper and red pepper flakes in a small bowl.
Cut the tops off the zucchini. Using vegetable peeler or mandolin, 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.
Add the ribbons of parmesan cheese to the top of the salad, using a vegetable peeler.