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Categories:
zucchini kosher salt extra-virgin olive oil fresh squeezed lemon juice mustard fresh ground pepper red onion almonds basil Manchego
Viewed: 24 - Published at: 8 years agoIngredients
- 1 pound zucchini - about 3 small - with the ends trimmed
- 1 teaspoon kosher salt
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon fresh ground pepper
- 1/4 small red onion minced
- 1/8 cup toasted sliced almonds
- 3 tablespoons chiffonade fresh basil
- Manchego, shaved, amount to taste
Method
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid and pat the excess of the ribbons with a paper towel.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini and onions and toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve.
