Zucchini Ribbon Salad with Parmigiano and Raisins

By earthlyepicurean • June 26, 2011 • 0 Comments

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Author Notes: When the zucchini at the farmers' market is slim, deep-green, and at its sweetest, forget about turning on the cooktop and instead shave it raw instead. With a drizzle of your finest extra-virgin olive oil and a scattering of raw walnuts, this is one summer ingredient at its finest. - earthlyepicurean

Serves 2

2 zucchini
1/4 cup raisins
4 ounces Parmigiano-Reggiano or another hard, raw milk cheese
1/4 cup raw walnuts (fresh)
2 tablespoons high-quality extra-virgin olive oil
Pinch sea salt, preferably Maldon salt

With a mandoline or peeler, shave the trimmed zucchini into thin ribbons. Place into a bowl.
Toss together with remaining ingredients.
Add the olive oil, adding more if you prefer. Toss.
Season to taste. Serve immediately.