Midway through summer, after I’ve enjoyed plenty of zucchini — sautéed, grilled, puréed in soup, and shredded in pancakes — I’m ready for a change but still flush with zukes. Shaving raw zucchini for this pretty salad is inspired relief! I like to use a mixture of green and golden zucchini; be sure to choose long, narrow squashes for the best ribbons. Serve it as an elegant starter or a light side dish to grilled fish.
Shaved Zucchini Salad with Almonds & Asiago
1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
2 Tbs. fresh lemon juice,
1 clove garlic, pressed
Kosher salt and freshly ground pepper
3/4 lb (375 g zucchini, trimmed
1/4 cup (1/3 oz/10 g) chopped fresh flat-leaf parsley leaves
1 cup (1 oz/30 g) baby arugula leaves
1 oz (30 g) Asiago cheese, shaved
2 Tbs. almonds, toasted (see below) and chopped
In a large, shallow serving bowl, whisk together the olive oil, lemon juice, garlic, and 1/4 tsp salt until the salt dissolves.
To make the zucchini ribbons, using a vegetable peeler, shave long strips of squash from the stem to the blossom end. Continue making ribbons until half of the zucchini is shaved, then turn the zucchini over and continue shaving ribbons from the opposite side. Transfer the ribbons to the bowl with the dressing.
Add the parsley to the zucchini, season with salt and pepper, and toss gently. Gently toss the arugula into the zucchini mixture, garnish with the cheese and almonds, and serve. Serves 4.
Toasting Nuts & Seeds: Be sure to toast nuts and seeds just before you are ready to use them. Preheat the oven to 350°F(180°C). Spread the nuts or seeds in a single layer on a small rimmed baking sheet and toast, stirring occasionally, until fragrant, 2-10 minutes for seeds and 5-15 minutes for nuts. The timing will vary depending on the type or size; check regularly to avoid burning.