Shaved Zucchini Salad with Almonds and Asiago
Midway through summer, after author Jeanne Kelley has enjoyed plenty of zucchini—sautéed, grilled, pureed in soup and shredded in pancakes—she’s ready for a change but is still flush with zukes. Shaving raw zucchini for this pretty salad is inspired relief! Try using a mixture of green and golden zucchini; be sure to choose long, narrow squashes for the best ribbons. Serve as an elegant starter or a light side dish to grilled fish.
- 1/4 cup extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 1 garlic clove, pressed
- 1/4 tsp. kosher salt, plus more, to taste
- 3/4 lb. zucchini, trimmed
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Freshly ground pepper, to taste
- 1 cup baby arugula leaves
- 1 oz. Asiago cheese, shaved
- 2 Tbs. almonds, toasted and chopped
In a large, shallow serving bowl, whisk together the olive oil, lemon juice, garlic and the 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. Then gently toss the arugula into the zucchini mixture, and garnish with the cheese and almonds. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).