Shaved Zucchini Salad with Parmesan and Pine Nuts

Yield: 6 side-salad servings

Recipe from Bon Appetit Magazine

Husband-Tested in Alice’s Kitchen

Here’s a lovely, fancy-looking salad that’s a cinch to make.  This was a big hit with the husband.  Make this salad for a picnic when the local zucchini is plentiful.

1/3 cup extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice

1 teaspoon coarse kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon dried crushed red pepper flakes

2 pounds medium zucchini, trimmed

½ cup coarsely chopped fresh basil leaves

¼ cup pine nuts, toasted (I do this in a small dry skillet, stirring the nuts frequently until toasty.  Be careful, as they will burn very quickly.)

Small wedge of Parmesan cheese

Whisk oil, lemon juice, kosher salt, pepper and crushed red pepper flakes in a small bowl to blend.  Set dressing aside.

Using a vegetable peeler and working from the top to bottom of each zucchini, sliced the zucchini into ribbons about 1/8^th-inch thick.  Place ribbons in a large bowl.  Add basil and nuts, then the dressing; toss to coat.  Season to taste with salt and pepper.  Using the vegetable peeler, shave strips from the Parmesan wedge over the salad.  Serve.