Late Summer Zuchini Salad

This might be one of the easiest and most delicious dishes of summer.  Italian inspired, but showcasing the beautiful summer zuchini of the south, it's a marriage made in heaven.  

3 medium zuchini

1 lemon

2 tablespoons high quality olive oil

1/2 teaspoon chili flake

1/4 cup lightly toasted pine nuts, cooled

1/2 cup fresh basil leaves

1 block parmesian

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper 

  • using a japanese mandoline, slice zuchini into long ribbons length wise about 1/8" thick
  • in a small bowl whisk chili flake, olive oil, and one lemon juiced
  • in a large bowl carefully toss zuchini ribbons, olive oil mixture, pine nuts, salt, and black pepper
  • serve with freshly grated parmesan and basil lighly torn 
sarah adams