Zucchini salad made from paper thin shavings of zucchini with toasted pine nuts, basil, and Parmesan cheese.
Ingredients
⅓Cupolive oil
2Tablespoonslemon juice, about 1/2 lemon
Pinchof salt and pepper
Pinchof red pepper flakes
2poundsmedium zucchini, about 4, shaved
½Cupfresh basil, chopped
¼Cuppine nuts or pistachios, toasted
Shaved Parmesan cheese
Instructions
Add the olive oil, lemon juice, pepper flakes, and salt and pepper to a small bowl and whisk to combine.
Toast your pine nuts or pistachios in a dry skillet over medium-low heat for a few minutes until they’re lightly tan and fragrant. Watch them closely or they’ll burn.
Wash your zucchini and chop the ends off. Using a peeler or mandoline, slice the zucchini into very thin slices. Also chop your basil roughly.
Add the zucchini, basil, and pine nuts to a bowl and drizzle in the dressing. Be careful not to over-dress the salad. Just add enough to lightly coat everything.
Piling the dressing on a plate and shave a few big slivers of Parmesan cheese over the dish. Serve it immediately!