A light salad of zucchini ribbons, basil, shaved Parmesan, and toasted pine nuts in a simple lemon dressing.
Prep Time20 minutesmins
Rest time15 minutesmins
Total Time35 minutesmins
Servings: 4
Author: Adapted from recipe by Ian Knauer & bon appetit
Ingredients
2 1/2tablespoonsextra-virgin olive oil
1tablespoonsfresh lemon juice
1/2teaspooncoarse kosher salt
1/4teaspoonfreshly ground black pepper
1/8teaspoondried crushed red pepper
1poundmedium zucchinior combination of zucchini and yellow summer squash, trimmed
1/4cupcoarsely chopped fresh basil
3tablespoonscup pine nutstoasted
1/4cupshaved Parmesan cheese
Instructions
Whisk oil, lemon juice, 1/2 teaspoon coarse salt, 1/4 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside. Can be made in advance.
Using vegetable peeler or mandoline, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil, then dressing; toss to coat. Let sit for 10-15 minutes to let the flavors meld and the salt to soften the zucchini. Top salad with shaved Parmesan and pine nuts. Garnish with additional basil, and more salt and pepper and crushed red pepper, if desired.