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Author Notes: I feel like lately I’ve been seeing zucchini ribbon salads pop up all over the place. Maybe I’ve just been on the look out for them because they look so simple and tasty. Plus, what better way to use up some of the ubiquitous summer zucchini that is hitting everyone’s gardens about now. I came across a recipe by Alton Brown and it had me at the word “Manchego” – by far one of my favorite cheeses. Toss in some almonds and a mustard vinaigrette…and it’s on like Donkey Kong my friends. My version is a bit of a variation of Alton’s based on what was in the fridge – but it was delicious! —There'sAlwaysPie
- 1 pound zucchini - about 3 small - with the ends trimmed
- 1 teaspoon kosher salt
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh squeezed lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon fresh ground pepper
- 1/4 small red onion minced
- 1/8 cup toasted sliced almonds
- 3 tablespoons chiffonade fresh basil
- Manchego, shaved, amount to taste
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid and pat the excess of the ribbons with a paper towel.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini and onions and toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve.