Note: I sometimes swop walnuts or sunflower seeds for the pine nuts and feta for the parmesan. Use your imagination ! :))
Makes 6 servings Active Time 40 minutes Total Time 40 minutes 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 Preparation 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
0 Comments
Leave a Reply. |
Archives
September 2023
|