Ribbon-Shaved Zucchini and Cheese Salad

The texture of this salad is soft-crisp and tender, making it a terrific summer basic. Nuts are nice, but optional.

1 zucchini or yellow summer squash, cut in half (or to about 3”- 4” long)

1 tsp. balsamic vinegar

1 Tbsp. olive oil

Salt and pepper

Parmesan, pecorino, romano, or other hard cheese to shave

2 Tbsp. toasted, sliced almonds*

Thinly ribbon-shave the zucchini lengthwise, using a mandoline, carrot peeler, or knife. Pat dry gently with a paper towel. Whisk together the vinegar and olive oil, and season with a dash of salt and pepper to taste; toss with the zucchini. Arrange on salad plates, and top with several shavings of cheese and a sprinkle of toasted almonds.

*Toast raw almonds in a dry skillet over medium-low heat for a few minutes, stirring often, until golden brown and aromatic. Option: I’ve found Trader Joe’s pre-sliced, pre-toasted almonds to be convenient, and consistently fresh.

Variation:

Omit the balsamic vinegar. Put a smashed ½ clove garlic in the olive oil while you slice the zucchini, or for at least 15-20 minutes. Remove the piece of garlic before tossing the oil into zucchini. You could choose to season the oil with a little garlic salt or powder instead.

Recipe created or adapted by Liz Talley, Urban Graze

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