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Zucchini Ribbon Salad with Deconstructed Basil & Fiore Sardo PDO Pesto


Zucchini Ribbon Salad with Deconstructed Basil & Fiore Sardo PDO Pesto
Serves 2
Twirls of zucchini and Fiore Sardo PDO intertwine to make a salad worthy of a party. Serve as a side at your first picnic of spring.
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Ingredients
  1. 2 tablespoons pine nuts
  2. 4 small zucchinis (or 2 large), yellow and green
  3. Kosher salt
  4. Black pepper
  5. 2 tablespoons olive oil
  6. ½ lemon
  7. 2 tablespoons torn or chiffonade basil
  8. ½ cup shaved Fiore Sardo PDO
Instructions
  1. ►Lightly toast pine nuts over medium heat in a dry pan until fragrant, about 3 to 4 minutes. Watch closely to prevent burning.
  2. ► Using a vegetable peeler, shave unpeeled zucchini into ribbons. Toss with olive oil, salt, and pepper.
  3. ►Squeeze lemon juice over zucchini. Zest lemon over top and set aside.
  4. ►Arrange ribbons in a bowl or platter, then dress with lemon zest, basil, pine nuts, and cheese. Serve chilled.
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