It seems as if everyone has a bumper crop of zucchini this year - and are getting tired of cooking it up. If you're searching for ways to use up the last of the crop this salad will not steer you wrong.
One of the wonderful things about winemaker Louis-Michel Liger-Belair’s lemony salad that I found in an old Food and Wine magazine is that it’s so quick to make. Since the zucchini is served raw, be sure to use the smallest, freshest ones you can find, however if you only have the giant ones to work with it will be still OK, just more challenging to shave it. The salad is garnished with pistachios, which add a little sweetness, or you could use Italian pine nuts.
This is the sort of dish we love - simple ingredients which yield a wonderful flavour and texture contrast when brought together on the plate.
Shaved Zucchini Salad with Parmigiano and Pistachios
3 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
1 1/2 Tbsp. fresh lemon juice
Salt & pepper
2 lbs. small, firm zucchini, very thinly sliced lengthwise on a mandoline
1/3 cup shaved Parmigiano-Reggiano cheese (about 1 1/2 oz.)
3 Tbsp. lightly salted roasted pistachios
In a small bowl, whisk the oil with the lemon zest and juice. Season with salt & pepper. In a large bowl, toss the sliced zucchini with the lemon dressing. Add the Parmesan and the pistachios, toss again and serve.