Faith’s Zucchini Salad

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.