Posts
It's the perfect evening for an on-the-deck summer supper. We have friends from the Ranch coming and
the menu is full of the season's best fruits and vegetables. There's a little meat too 'cause some protein is never a bad thing.
Since I've committed to bringing you a week's worth of summer produce recipes, I'm going to stretch this out over several days, one dish at a time. Today it's...
Shaved Zucchini Salad with Parmesan and Pine Nuts adapted from Bon Appetit
2 lbs. medium zucchini (avoid the gargantuan ones - too many seeds)
1/2 cup fresh basil, coarsely chopped
1/4 cup pine nuts, lightly toasted
1/3 cup extra-virgin olive oil
juice of one lemon
1 tsp. sea salt
freshly ground black pepper
1/4 tsp. crushed red pepper
small wedge of Parmesan cheese
Cut bottoms and tops from zucchini. Peel skin.
Using the vegetable peeler, or mandoline (if you know how), and working lengthwise, slice zucchini into long ribbons, about 1/16" thick. Place ribbons a large serving bowl. Add basil and nuts.
Whisk together olive oil, lemon juice, salt, pepper and red pepper in a small bowl. When ready to serve, add dressing to zucchini and toss well to coat. Using the vegetable peeler, shave strips of Parmesan over salad.
Light, lovely, refreshing and a good way to use up some of that zucchini.
See you tomorrow!
