Zucchini Ribbon Salad with Parmigiano and Raisins

By earthlyepicurean
June 26, 2011
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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
  1. With a mandoline or peeler, shave the trimmed zucchini into thin ribbons. Place into a bowl.
  2. Toss together with remaining ingredients.
  3. Add the olive oil, adding more if you prefer. Toss.
  4. Season to taste. Serve immediately.

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