Maintaining with this week’s theme of salad’s completely suited to the winter’s finish, get pleasure from these delicious photographs of Proud Italian Cook’s Zucchini Ribbon Salad. A easy vegetable peeler is what you have to to peel the strips, which then are cooked on a range high grill, or saute pan coated with a little bit of olive oil. For the recipe, see beneath.
“I used arugula for my salad base and tossed it in a French dressing of three components olive oil to 1 half pink wine vinegar, added a contact of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based mostly dressing can be work as properly.
Lay your zucchini strips on high, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts right here with the feta, however pine nuts or slivered almonds can be simply pretty much as good. To complete, drizzle a bit of extra dressing excessive. Simply let your artistic juices circulation and make it your individual!” Marie, the Proud Italian Cook