Recipe by: Ian Knauer
Offered by Heirloom Farms
Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer 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 strips from Parmesan wedge over salad.
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