I'm a big fan of the dinner salad, both in restaurants and at home. I love that this one gets creative with the shaved zucchini as a base, rather than your standard greens. Peeling the zucchinis isn't  difficult and they are so fun to eat this way! The flavors in this salad worked really well together, though I recommend adding some extra lemon juice to the dressing and maybe some lemon zest on top of the salad. Another bonus? This plates beautifully!


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
from epicurious.com

Ingredients:
-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
-parmesan cheese

Directions:
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.