Shaved Zucchini Salad with Parmesan & Pine Nuts
adapted from Bon Appétit (portions only), serves 2 as a side dish
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
dash of dried crushed red pepper
2 medium zucchini, trimmed and scrubbed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese
Whisk oil, lemon juice, salt, pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler and working from top to bottom of each zucchini, peel zucchini into ribbons. 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.