A few years back we went on a trip to Florence and stumbled upon an incredible hole-in-the-wall, family owned restaurant that was so good that we went back for all the other nights of the trip. Since we’ve returned back to the States I’ve tried creating a handful of the recipes but this is by far our family favorite. As my mom says, once you have this you’ll never go back to “plain lettuce salads” ever again. With a few simple, high-quality ingredients you really can make an unforgettable dish.
Zucchini Ribbon Salad
Ingredients
- 2 large zucchini
- 1 block fresh parmigiano reggiano (not pictured)
- 2 tbs olive oil
- ⅓ cup basil
- ⅓ cup pine nuts
- Juice of ½ lemon
- Sprinkle of salt and pepper
- Note: Edible flowers added for garnish
Instructions
- Using a vegetable peeler, peel zucchini into thick ribbons by applying pressure as you peel in a downwards motion.
- Once your zucchini is peeled, gently toss in lemon juice and olive oil. Sprinkle pine nuts, basil, and salt and pepper and toss in as well. Top with shaved parmesan (tip: use the thickest setting on your cheese grater for the most authentic look)
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