Shaved Zucchini Salad With Parmesan Pine Nuts Food

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SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

2010-07-07



Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories     Salad     Appetizer     Vegetarian     Low Cal     Lunch     Parmesan     Pine Nut     Zucchini     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 2 pounds medium zucchini, trimmed
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup pine nuts, toasted
  • Small wedge of Parmesan cheese

Steps:

  • Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon 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 Parmesan wedge over salad.

SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS

2011-06-29



Shaved Zucchini Salad With Parmesan and Pine Nuts image

This just came across my radar in an email from epicurious.com and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls for 1/3 c oil and an unspecified amount of parmesan.

Provided by smellyvegetarian

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 2 lbs zucchini, trimmed
  • 1/2 cup fresh basil, coarsely chopped
  • 1/4 cup pine nuts, toasted
  • 1/3 cup parmesan cheese, shaved

Steps:

  • Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon 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. Sprinkle Parmesan over salad.

Top Asked Questions

  1. How do you peel zucchini for salad?
    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 Parmesan wedge over salad.
  2. What do you do with zucchini for salad?
    Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter. Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using.
  3. What are the best tips for shaving zucchini?
    This salad is quick and easy to make, and it's a nice side dish to a grilled steak or pork chops. Long, curling ribbons of zucchini are shaved with a vegetable peeler and dressed with lemon, olive oil, honey, mint and basil, with Parmesan and hazelnuts sprinkled on top. Technique tips: A Y-style peeler makes it easy to shave zucchini into ribbons.
  4. How to make zucchini Parmesan?
    Step 1: Thinly slice zucchini with Y peeler or mandoline slicer and place in large bowl. Step 2: Add fresh lemon juice, salt and smashed garlic clove; gently toss to coat. Cover and refrigerate for 1 ½ hours up to 6 hours. Step 3: Drain zucchini slices and pat dry. Drizzle with olive oil and gently toss to coat; adjust seasoning.

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