Zucchini Ribbon Salad with Parmesan and Walnuts
Located in San Francisco, the cooking school 18 Reasons operates a powerful program called Cooking Matters, offering classes to underserved communities. The group’s mission? Make an impact by showing participants how to cook healthful food on a limited budget. Recipes like this garden-fresh salad prove the point. Feel free to change it up by substituting your favorite cheese and nuts for the Parmesan and walnuts. The recipe includes a smart shortcut for making salad dressing—just combine the ingredients in a jar and give everything a good shake.
For the dressing:
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 2 Tbs. fresh lemon juice
- 1 tsp. honey
- Kosher salt and freshly ground pepper
For the salad:
- 2 zucchini, yellow summer squash or a combination
- 1 garlic clove, minced
- 1/2 red onion, very thinly sliced
- 1/2 cup (2 oz./60 g) walnuts, coarsely chopped
- Shaved Parmesan cheese for serving
- Fresh chervil sprigs for garnish (optional)
To make the dressing, in a glass jar with a lid, combine the olive oil, lemon juice and honey, and season with salt and pepper. Close the jar and shake vigorously until the dressing has emulsified (become smooth).
To make the salad, using a vegetable peeler, shave the zucchini into thin ribbons. Place in a salad bowl and add the garlic, onion and walnuts.
Pour the dressing over the salad and toss to coat. Shave Parmesan on top of the salad, garnish with chervil sprigs and serve immediately. Serves 4.
Recipe courtesy of 18 Reasons’ Cooking Matters, San Francisco, CA