Shaved Zucchini Salad With Parmesan Pine Nuts Recipe Epicuriouscom

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SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS



Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories     Salad     Appetizer     Vegetarian     Low Cal     Lunch     Parmesan     Pine Nut     Zucchini     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Steps:

  • 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.

SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS



Shaved Zucchini Salad With Parmesan and Pine Nuts image

This just came across my radar in an email from epicurious.com and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls for 1/3 c oil and an unspecified amount of parmesan.

Provided by smellyvegetarian

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 lbs zucchini, trimmed
1/2 cup fresh basil, coarsely chopped
1/4 cup pine nuts, toasted
1/3 cup parmesan cheese, shaved

Steps:

  • 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. Sprinkle Parmesan over salad.

SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS



SHAVED ZUCCHINI SALAD WITH PARMESAN AND PINE NUTS image

Categories     Vegetable     Appetizer

Number Of Ingredients 10

Ingredients
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

Steps:

  • Preparation 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.

ZUCCHINI CARPACCIO SALAD



Zucchini Carpaccio Salad image

Provided by Melissa Roberts-Matar

Categories     Cake     Cheese     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 8

1 1/2 lb zucchini (about 3 large)
1 1/4 teaspoons salt
1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
3 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
Special Equipment
an adjustable-blade slicer

Steps:

  • Cut zucchini crosswise into paper-thin slices with slicer.
  • Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
  • Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
  • Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
  • Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.

PARTY SQUASH SALAD



Party Squash Salad image

Use a sharp vegetable peeler to shave the Parmesan cheese into long strips.

Yield Makes 4 servings

Number Of Ingredients 9

2 small zucchini, trimmed
2 small yellow squash, trimmed
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
4 ounces shaved Parmesan cheese
1 large bunch of arugula, trimmed, washed and patted dry
1 large ripe tomato, cored
2 tablespoons chopped parsley

Steps:

  • 1. Cut the zucchini and yellow squash into thin slices diagonally; place in a bowl.
  • 2. Whisk together the lemon juice, oil, salt and pepper; toss with the squash. Let rest for 15 minutes. Add the cheese.
  • 3. Place the arugula in a bowl. Slice the tomato into thin wedges; scatter over the arugula.
  • 4. Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.

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