I love having salads for dinner in the summer. This dish works great as a main dish or as a side dish. You kind of have to mix the dressing and then adjust by taste, I added additional red wine vinegar, because I like the tang over the taste of an olive oil dressing. Overall it was a big hit and I will be making it again.
Zucchini Ribbon Salad
(Adapted from Proud Italian Cook)
1 zucchini
Arugula
3 parts olive oil
1 part red wine vinegar
dash of Dijon
1 crushed garlic clove
salt, pepper and oregano to taste
feta or shaved parmesan I used feta
toasted nuts, if desired I used hazelnuts
A simple vegetable peeler is all you’ll need to to cut the thin lengthwise strips of zucchini. Start by cutting off the ends of your zucchini then use your peeler to cut the strips, stopping and turning when you see the seeds. The unused portion can easily be diced up and used for future use.
You’ll want to make sure you cook your strips of zucchini either in a stovetop grill or sauté pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.
Combine olive oil, red wine vinegar, Dijon, crushed garlic, salt, pepper and oregano.
Toss zucchini, arugula and vinaigrette or any lemon based dressing. Top with cheese and toasted nuts.
