Place a skillet on the stovetop set to medium heat. When the skillet comes to temperature, add pine nuts and toast to a light, golden colour. Immediately transfer to a small bowl and cool.
Thinly slice the zucchini into long ribbons using a vegetable mandoline or peeler. Transfer to a medium-sized bowl and toss together to blend colours.
Add lemon juice, truffle oil, pine nuts, cheese and chives. Toss and add salt to taste.
Transfer to an attractive service piece, garnish with chive blossoms and serve immediately.
Shaved Zucchini Salad
Ingredients
3 medium green zucchini
3 medium yellow zucchini
juice of half a lemon
2 tablespoons white truffle oil
½ cup pine nuts
½ cup pecorino cheese, thinly sliced or crumbled
2 tablespoons chopped chives
kosher salt to taste
Directions
Place a skillet on the stovetop set to medium heat. When the skillet comes to temperature, add pine nuts and toast to a light, golden colour. Immediately transfer to a small bowl and cool.
Thinly slice the zucchini into long ribbons using a vegetable mandoline or peeler. Transfer to a medium-sized bowl and toss together to blend colours.
Add lemon juice, truffle oil, pine nuts, cheese and chives. Toss and add salt to taste.
Transfer to an attractive service piece, garnish with chive blossoms and serve immediately.
Shaved Zucchini Salad
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Thinly shaved green and yellow zucchini tossed with toasted pine nuts, pecorino cheese, lemon and a fragrant white truffle oil…
The simplicity of this Shaved Zucchini Salad may surprise you, but the flavour will be astounding!
A dear friend first served this SHAVED ZUCCHINI SALAD to me a few years ago and it ranks up there as one of my top ten salads of all time. When you make it, you’ll see how the simplicity of it all is quite perfect!
As with so many of our recipes, this one comes with a reminder to purchase your veggies from a local farmer or market. If organic varieties are offered, try using them for this recipe. You will taste a difference, guaranteed!
Here’s why I love this SHAVED ZUCCHINI SALAD so:
SIMPLICITY
The subtle flavours of the summer squash get top billing in this salad. Although it is usually enjoyed cooked in a ratatouille or soup, I think the thin slices of raw zucchini play up both its flavour and light texture. I use a vegetable mandoline to slice the zucchini and have provided a link below to purchase one.
A LITTLE NUTTY
The lightly toasted pine nuts are as sweet surprise in this salad story. Toasting them is simple enough, but remember that pine nuts are a bit delicate – they can go from lightly toasted to burnt in seconds. Best to stay at the stovetop, gently tossing them about in the pan until you see that lovely, golden colour.
PECORINO
Pecorino is a hard sheep’s milk cheese made in Italy. Although most pecorino comes from Sardinia (Pecorino Sardo) other superior varieties are produced in Tuscany, Lazio, Grosseto and Siena. Click HERE to check out the Wiki article about this memorable cheese.
We like it in this salad not only for its salty flavour but also its texture. Best to use a cheese slicer or even a vegetable peeler to get thin shavings.
If you have a nut or dairy allergy, feel free to leave out the pecorino and pine nuts. The zucchini with oil, lemon juice and salt will still taste fabulous!
TRUFFLE OIL
I can’t say enough about this unique, distinctly flavoured oil. The aroma and flavour are unmistakable, and in this salad it keeps everything light but still punchy with flavour. Look for this and other flavoured oils in gourmet shops and specialty grocers.
TOSS LIGHTLY
This is one of those moments that proves less is more. No complicated flavour enhancements, no complicated dressing. Squeeze on the lemon juice, sprinkle in the chopped chives, toss lightly and serve.
Trust me, I played around with this recipe quite a bit. I hope you’ll agree that a gentle sprinkle of salt brings it all together, and there’s no need for black pepper. I think the flavour is more distinct without the addition of spice notes.
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Ingredients
3 medium green zucchini
3 medium yellow zucchini
juice of half a lemon
2 tablespoons white truffle oil
½ cup pine nuts
½ cup pecorino cheese, thinly sliced or crumbled
2 tablespoons chopped chives
kosher salt to taste
Directions
Place a skillet on the stovetop set to medium heat. When the skillet comes to temperature, add pine nuts and toast to a light, golden colour. Immediately transfer to a small bowl and cool.
Thinly slice the zucchini into long ribbons using a vegetable mandoline or peeler. Transfer to a medium-sized bowl and toss together to blend colours.
Add lemon juice, truffle oil, pine nuts, cheese and chives. Toss and add salt to taste.
Transfer to an attractive service piece, garnish with chive blossoms and serve immediately.
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