Jul 2, 2008 4:08 pm US/Pacific
Fresh Zucchini Salad
Fresh Zucchini Salad
Serves 8
Ingredients
½ cup blanched slivered almonds
2 pounds small zucchini
1 lemon, zest and juice
Freshly ground black pepper
½ cup Italian parsley, chopped
½ coarsely grated or shaved Parmesan cheese
¼ cup extra virgin olive oil
Directions
Preheat the oven to 350 degrees.
Spread the almonds on a sheet pan and toast them in the preheated oven until they are golden brown. Set aside to cool
Wash the zucchini and dry them. Trim off the ends. Cut the squash in half lengthwise. By hand or using a Mandolin, slice the zucchini on the bias as thinly as possible. Reserve in a large bowl.
To assemble the salad, combine the zucchini with the juice and zest from the lemon, and add in the salt and freshly ground black pepper.
Add the toasted almonds, parsley, Parmesan cheese, and olive oil. Adjust the seasoning to taste and serve immediately.
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