Zucchini Salad With Herbs and Parmesan
"A recipe from the "Seven Fires" Argentinean cookbook, a simple and refreshing combination of flavors. I like to cut the herbs into a chiffonade, but whole small leaves are fine. I prefer to make it with a couple of smaller zucchini. In lieu of the zest, Recipe #478122 makes a nice addition to the salad. I serve it as is, without the baguette slices."
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 good-sized zucchini, trimmed
- 1 lemon
- 2 tablespoons shaved parmesan cheese
- salt, pepper
- 10 small fresh basil leaves
- 10 small fresh mint leaves
- sliced baguette, toasted if desired
directions
- With a mandoline or sharp knife, slice the zucchini on an angle into long ovals about 1/16 inch thick. Place in a bowl.
- Grate the zest of half the lemon over the zucchini and squeeze all the juice over it.
- Add the Parmesan to the zucchini. Season carefully with salt and pepper. Toss with the olive oil, basil, and mint.(The zucchini can be refrigerated for up to 3 hours; if you do refrigerate it, don't add the basil and mint until just before you offer it.) Serve with slices of baguette.
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RECIPE SUBMITTED BY
zeldaz51
United States
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