Zucchini Ribbon Salad
From pat2me 14 years ago
- 60 minutes to make
- Serves 6
An easy to look at and easy to eat fresh summer salad Dress immeidiately before serving From my favorite little magazine "Fresh"
Ingredients
- 6 small to medium zucchini shopping list
- ¾ tsp salt, divided shopping list
- 2/3 C walnuts shopping list
- 1 Tbl white wine vinegar shopping list
- 1 ½ tsp fresh lemon juice shopping list
- 1 medium shallot, chopped shopping list
- 1 anchovy, mashed to a paste (optional) shopping list
- ½ tsp freshly ground black pepper or to taste shopping list
- 2 Tbl walnut oil shopping list
- ½ C shaved parmesan shopping list
- 3 Tbl finely chopped parsley shopping list
How to make it
- Trim ends from zucchini
- Holding each zucchini firmly and using a vegeatable peeler, shave lengthwise into long ribbons, rotating zucchini as necessary to facilitate shaving, discard any scraps
- Place ribbons(there’ll be about 10 C) in a colander and set over a bowl, sprinkle with ½ tsp salt, toss to mix and allow to drain for about 45 minutes (it should exude about 1/3 to ½ C liquid)
- Rinse zucchini under cold water. Drain well and dry gently with paper towels
- While zucchini is draining, coarsely chop walnuts and walnuts by heating a small skillet on medium low and stirring frequently with a wooden spoon, about 5 minutes
- In a large non-reactive serving bowl, mix vinegar, lemon juice, shallot and anchovy (if using), remaining ¼ tsp salt, and pepper
- Whisk in walnut oil and mix thoroughly
- Add zucchini, walnuts, Parmesan and parsley and toss gently
- Serve immediately
The Rating
Reviewed by 4 people-
love that zuchinni and all the flavor thanks bunches
momo_55grandma
in Mountianview loved it
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Sounds wonderful! Saving to try.
sparow64
in Sweetwater loved it
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