There is SO much zucchini on sale right now! I love this simple salad that I'll serve tonight with my steak and corn cakes. http://annacooks.weebly.com/1/post/2011/08/skirt-steak-with-corn-cakes-and-pomegranate-dollop.html
Ingredients:
¼ cup extra virgin olive oil
Juice of one small tangerine (or really small orange)
1 T. honey
Pinch paprika
2 large zucchini, trimmed
3 large basil leaves, made chiffonade
1/3 cup pine nuts
Salt and pepper to taste
½ cup grated or shaved parmesan
Instructions:
Whisk oil, tangerine juice, paprika and honey together in a small bowl. Set dressing aside. Using vegetable peeler and working from top to bottom of each zucchini, slice zucchini into thin ribbons Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Add grated or shaved parmesan.
Ingredients:
¼ cup extra virgin olive oil
Juice of one small tangerine (or really small orange)
1 T. honey
Pinch paprika
2 large zucchini, trimmed
3 large basil leaves, made chiffonade
1/3 cup pine nuts
Salt and pepper to taste
½ cup grated or shaved parmesan
Instructions:
Whisk oil, tangerine juice, paprika and honey together in a small bowl. Set dressing aside. Using vegetable peeler and working from top to bottom of each zucchini, slice zucchini into thin ribbons Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Add grated or shaved parmesan.
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