Thursday, September 5, 2013

Zucchini Ribbon Salad

I know zucchini week is over, but there are still more great ways to use this prolific vegetable.  Just look at these ribbons, aren't they beautiful? 
This salad is bursting with fresh summer flavor.  A mandoline comes in quite handy for shaving the zucchini into ribbons, but a vegetable peeler would work just as well.  I really like the simplicity of this zucchini ribbon salad from Dawn Perry, a Bon Appetit food editor.  I've made it a couple of times, varying the nuts and cheese and it's always good. 
The addition of Kalamata olives and fresh parsley adds another layer of flavor.
Shaved Squash Salad with Sunflower Seeds
serves 4
2 large summer squash
2 Tb fresh lemon juice
2 Tb olive oil
kosher salt
fresh ground pepper
1/4 C crumbled feta cheese
1/4 C torn fresh basil
2 Tb toasted sunflower seed

Toast the seeds and set aside to cool.
Shave the squash lengthwise into fine ribbons.  Toss with the lemon juice and olive oil.  Season with kosher salt and freshly ground pepper.  Top with feta and basil.  Sprinkle sunflower seeds over all.  

Notes: Rather than using large squash which tend to be filled with seeds, I use several small, young zucchini.

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