Shaved Zucchini Salad with Valley Ford Estero Gold, Basil, and Pine Nuts
Chef Anne Cornell
Makes 6 servings
⅓ cup extra-virgin olive oil (Deer Gnaw or Alexander Valley)
2 Tbsp fresh lemon juice
1 tsp coarse kosher salt
½ tsp freshly ground black pepper
¼ tsp dried crushed red pepper
2 pounds medium zucchini, trimmed
½ cup coarsely chopped fresh basil
¼ cup pine nuts, toasted
2 – 3 oz Valley Ford Estero Gold or Parmesan cheese
In a small bowl, make dressing by whisking together oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper. Set dressing aside.
Using a vegetable peeler or V-slicer (carefully) along the long side of the zucchini, slice long ribbons about 1/16-inch thick.
Place zucchini ribbons in large bowl.
Add basil and nuts, then dressing; gently toss to coat.
Season to taste with salt and pepper. Using a vegetable peeler, shave strips of Estero Gold cheese over the salad and serve.