Monday, September 24, 2012

Zucchini and Arugula Salad

(salad serves 1)

1 medium zucchini
1 cup arugula
1/2 cup fresh basil leaves, torn
2 tablespoons roasted pine nuts
Shaved Parmigiano-Reggiano 

Dressing Ingredients:
(serves 4)
1/2 cup olive oil
1/2 of lemon juiced (2 tablespoons)
1/8 teaspoon Celtic salt
1 garlic clove, smashed (just to infuse oil)

1. Halve zucchini length wise, and steam for 7 minutes until soft not mushy. Lay on paper towels to drain. When cool, cut into paper-thin slices. I personally chill in freezer for quicker chilling, and I slice zucchini with a vegetable peeler.
2. Place zucchini slices on a plate and top with arugula. garnish with basil, toasted pine nuts. and drizzle with dressing. Top with Parmigiano-Reggiano

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