Ingredients:

  • 2 medium zucchinis, approx 1 lb
  • 1/4 cup shaved Parmigiano Reggiano
  • 1/4 cup toasted hazelnuts, roughly chopped
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 clove garlic, minced finely
  • 1/4 tsp cracked black pepper

Instructions:

  1. Using the vegetable peeler, shave the zucchini from the top down into long, thin ribbons, stopping before reaching the seedy core. Place the ribbons in a large bowl and toss gently with sea salt.
  2. Combine the olive oil, lemon juice, honey, minced garlic, and black pepper in a jar. Shake vigorously or whisk until the mixture is thickened and emulsified.
  3. Pour the vinaigrette over the zucchini ribbons and toss gently to ensure every ribbon is coated. Let the salad sit for 15–20 minutes at room temperature to macerate.
  4. Just before serving, fold in the shaved Parmigiano Reggiano, toasted hazelnuts, and fresh basil.