Here is Faith Kelley’s Zucchini Salad Recipe that everyone was oohing & ahhing about
at the March meeting @ Shady Acres Herb Farm.
Faith’s Zucchini Salad
1/2 cup extra-virgin olive oil
2 tbsp. fresh lemon juice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried crushed red pepper
2 lbs. medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese
Whisk oil, lemon juice, salt, pepper, and crushed red pepper in a
small bowl to blend. Set dressing aside.
Using vegetable peeler 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
stripes from Parmesan wedge over salad.
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
stripes from Parmesan wedge over salad.
Enjoy!
Faith