We didn't use the entire batch of dressing; I would only add a little to the bowl at once and toss before adding any more. You only want the zucchini to be lightly dressed so as to let the other flavors shine through!
I can't wait to make this again, or to try some other vegetable ribbon recipes. Ryan did a great job finding this one and it was an excellent inclusion in our Cork & Fork dinner.
Shaved Zucchini Salad with Parmesan and Pine Nuts
-1/3 cup extra-virgin olive oil
-2 tbsp fresh lemon juice
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp dried crushed red pepper
-2 lbs medium zucchini
-1/2 cup coarsely chopped fresh basil
-1/4 cup pine nuts, toasted
1. In a small bowl, whisk together oil, lemon juice, salt, pepper, and crushed red pepper. Set aside.
2. With a vegetable peeler, slice zucchini into ribbons. Place in a large bowl. Top with basil and pine nuts. Toss with dressing and season with salt & pepper.
3. Just before serving, top with freshly grated parmesan cheese.