Monday, July 26, 2010

Shaved Zucchini Salad

This is an easy and lovely no-cook salad that is sure to impress any dinner guests. Something about eating your food in the shape of ribbons seems to do that. But don't worry- it's not hard. All you need is a regular old vegetable peelers and suddenly your boring old zucchini aren't so boring. And remember how I mentioned uncooked zucchini are delicious in the Zucchini Orzo Salad? Well, if you didn't believe me then, you simply must try this one. 

Shaved Zucchini Salad
Recipe from Bon Appetite Aug 2010
Pictures by Caroline

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**
Parmesan cheese
  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 add dressing gradually (you don't want to over saturate the ribbons); toss to coat. Season to taste with salt and pepper. Sprinkle with parmesan cheese.
*Weigh this before you leave the store so you don't have to wonder how much to slice. I would guess you'll need at least 4 decent sized zucchini.
**If you're a hater of pine nuts (how could you?!) substitute sliced almonds instead.

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