Martian Food
Sep 18, 2015

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Shaved Zucchini Salad with Parmesan and Pine Nuts

Active time:

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Yield: 6

Source: Bon Appétit

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Ingredients:

½ cup coarsely chopped fresh basil
¼ cup pine nuts, toasted
small wedge Parmesan cheese
⅓ cup extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. coarse kosher salt
½ tsp. freshly ground black pepper
¼ tsp. red pepper flakes
2 lbs. medium zucchini, trimmed

Directions:

Whisk oil, lemon juice, 1 tsp. coarse salt, ½ tsp. black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16-inch thick). 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 the Parmesan wedge over the salad.



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