Raw Zucchini Salad With Lemon And Parmesan Recipes
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
RAW ZUCCHINI SALAD WITH LEMON AND PARMESAN
Steps:
- 1. Cut the zucchini into ribbons using a vegetable peeler. Hold the zucchini firmly at the tip and draw the peeler down. Transfer the ribbons to a large bowl. 2. Add the thyme and oregano to the zucchini ribbons; toss to combine. Add the lemon zest and juice; toss to combine. 3. In a small bowl, whisk the olive oil with the mustard. Gradually add the olive oil mixture to the zucchini and toss until the salad is well dressed. 4. Season the salad with salt and pepper. Serve topped with shards of Parmesan.
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