This is a quick and easy salad from Milk Street that makes an excellent entree or side dish to a grilled steak or pork chop. A Y-style peeler makes it easy to shave zucchini into ribbons, and don't worry if they vary in width; this adds to the dish's visual appeal. Toasted sliced, slivered, or chopped whole almonds can be used in place of the hazelnuts. Don't dress the salad until you are ready to serve.
Shaved Zucchini and Herb Salad with Parmesan
Ingredients:
- 1 teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound zucchini (2 medium)
- 1 ounce Parmesan cheese, finely grated (about 1 cup), plus shaved to serve
- 1/2 cup lightly packed mint leaves, torn
- 1/2 cup lightly packed basil leaves, torn
- 1/4 cup hazelnuts, toasted, skinned and coarsely chopped
Directions:
In a large bowl, whisk together the lemon zest and juice, oil, honey, salt and pepper. Set aside. Holding each zucchini by the stem, use a Y-style peeler to shave the zucchini from top to bottom into ribbons; rotate the zucchini as you go, and stop shaving when you reach the seedy core. Discard the cores.
Whisk the dressing to recombine, then add the shaved zucchini, grated cheese, mint and basil and toss. Gently toss until evenly coated. Transfer to a serving plate and sprinkle with shaved Parmesan and hazelnuts.
