Thursday, June 26, 2014

Zucchini Ribbon Salad

4 to 6 servings 

4 zucchini (no bigger than 8"), cut into ribbons
1/3 cup Toasted pine nuts
Shaved asiago, Parmesan, or Pecorino  cheese 
4 cups Arugula


6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tsp honey mustard 
1 tsp minced garlic 
1 tsp oregano
1/4-1/2 tsp salt
1/4-1/2 tsp black pepper

Bring large pot of salted water to a boil. Add zucchini ribbons, cover pot, and set heat to very low/warm. Cook zucchini for 3 min, until tender but still has some crisp to it. Drain and rinse with cold water. Spread onto baking sheet and pat dry with clean paper towels. Toss gently with dressing. Let marinate for 30 min. 
To serve, 
Arrange arugula on plate. Top with zucchini. Sprinkle pine nuts and shaved cheese on top. 

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