This Zucchini Ribbon Salad is a light and refreshing side dish, with walnuts, grana padano, and basil.
Ingredients
For the dressing:
3tbspextra virgin olive oil
1tbsplemon juice
1garlic clovepressed
1tspdijon mustard
1/4tspsalt
1/8tspblack pepper
For the salad:
14ozzucchinicut into ribbons (I had two)
1/4cuptoasted walnuts
2ouncesshaved Grana Padano or Parmigiano Reggiano cheese
10fresh basil leavesthinly sliced
Instructions
To make the dressing, whisk together the extra virgin olive oil, lemon juice, garlic, mustard, salt, and pepper, for about 20 seconds, until emulsified.
Place the zucchini ribbons in a bowl, and toss with the dressing.
Arrange the dressed zucchini ribbons in a serving bowl or low dish, and sprinkle on the walnuts, cheese, and basil.
Serve promptly and enjoy, as the zucchini ribbons will start to weep if left for more than 10-15 minutes.