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Monday, July 11, 2011

Zucchini Ribbon Salad with Lemon Parmesan Dressing

For the hot summer nights this salad is truly amazing.  The zucchini is so light and crunchy, the smoky pine nuts and that tangy lemon dressing with the small torn pieces of basil, this is pure heaven!  





The Players!


Wash and dry zucchini, cut off each end.  Peel zucchini with a potato peeler or mandolin 1/8 inch thick.  After the first peel, turn it over and now you have a flat base in which will be easier to handle while peeling.  




Peel from top to bottom until you can no longer peel the zucchini.  



continue peeling

  
This shows you how thin it needs to be. 




Evenly divide your mound ribbons into your salad bowls.




Zest your lemon.  We need 1 teaspoon lemon zest for the dressing.  



Juice the lemon. 


Add 3 tablespoons lemon juice and zest to a jar or food processor.  Blend in 1/2 cup of freshly grated Parmesan cheese and 6 tablespoons of extra-virgin olive oil.  Mix with a stick blender or food processor until smooth. 


Meanwhile heat a small dry skillet until very hot.  Add the pine nuts and roast for a few minutes or until they are light brown.  
Remove and cool.  Reserve for salad.




To each mound of zucchini ribbons a


dd the roasted pine nuts, torn pieces of basil and Parmesan shavings on top of each serving of zucchini ribbons and dress with the lemon Parmesan dressing.  








Happy Eating!



The Recipe:



Zucchini Ribbon Salad with Lemon Parmesan Dressing

2 medium sized zucchinis, cold
2 tablespoons pine nuts toasted
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/2 cup Parmesan cheese, freshly grated
6 tablespoons extra virgin olive oil

Wash and dry zucchini, cut off each end.  Peel zucchini with a potato peeler or mandolin 1/8 inch thick.  After the first peel, turn it over and now you have a flat base in which will be easier to handle while peeling.  Peel from top to bottom until you can no longer peel the zucchini.  Each zucchini serves one person generously.  Evenly divide the mound of zucchini ribbons into your salad bowls.
Keep ribbons cold as you prepare the rest of the salad.

Meanwhile, heat a small dry skillet until very hot.  Add the pine nuts and roast for a few minutes or until they are light brown.  Remove and cool.  Reserve for salad.

Combine lemon zest, lemon juice, Parmesan cheese and olive oil and blend until almost smooth.  (Note:  if lemon juice is extremely tart add a pinch or two of sugar to mellow out the tartness.)

Add roasted pine nuts, torn basil leaves and Parmesan savings on top of each serving of zucchini ribbons and dress with the lemon Parmesan dressing. 

Note:  Only peel zucchini right before you serve this salad as the zucchini has a lot of water in them and the ribbons will become soggy. Refrigerating them helps cut down on the sogginess.

Serves 2

Happy Eating!




2 comments:

Kara Gehret said...

I made this last night and i was DELICIOUS!!! Thank you!

Mary said...

Thanks Kara,
I'm glad you liked it. It is one of my favorites!

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