Zucchini Salad with Shaved Parmesan Recipe
1 medium-size lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly-ground pepper
1/4 teaspoon salt
2 pounds small zucchini cut into lengthwise slices about 1/4-inch thick slices**
1/2 cup sliced almonds, toasted*
1/3 cup thinly-shaved Parmesan Cheese (Parmigiano-Reggiano)***
* Since the zucchini squash is served raw, be sure to use the smallest, freshest ones you can find.
** Toasting almonds: To toast sliced or chopped nuts, place in a small dry frying pan and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, approximately 2 to 4 minutes.
*** Use your vegetable peeler to shave off thin cheese slices.
Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from the lemon with a vegetable peeler (making sure not to include any white pith); reserve the lemon and set aside. Cut the lemon peel into thin slivers. Add the lemon slivers to the boiling water and cook approximately 4 to 5 minutes or until soft. Remove from heat, drain, and set aside to cool.
Lemon Dressing: Squeeze the juice from the reserved lemon into a small bowl. Whisk in the olive oil, pepper to combine; set aside. NOTE: This Lemon Dressing may be made ahead of time and stored in the refrigerator. Bring to room temperature when ready to serve.
Preheat your grill to medium-high or place a grill pan over medium-high heat on your stove top until hot. Oil the grill rack or the grill pan.
Grill the zucchini slices, turning once, approximately 6 to 8 minutes or until tender; remove from grill.
Arrange the grilled zucchini slices on a platter and drizzle with the reserved Lemon Dressing. Serve sprinkled with almonds, Parmesan cheese, and the lemon peel.
Makes 6 servings.