Host/chef Christopher Kimball prepared this dish on Season Two of Christopher Kimball’s Milk Street Television in an episode focused on Italian-inspired recipes.
This salad is quick and easy to make, and it’s a nice side dish to a grilled steak or pork chop. A Y-style peeler makes it easy to shave zucchini into ribbons. Don’t worry if the ribbons vary in width; this adds to the visual appeal of the dish.
Toasted sliced, slivered or chopped whole almonds can be used in place of the hazelnuts.
Don’t dress the salad until you are ready to serve. The zucchini and herbs are delicate and quickly wilt.
Serves 4
INGREDIENTS
- 1 teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)
- 3 tablespoons extra-virgin olive oil
- 1⁄4 teaspoon honey
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 pound zucchini (2 medium)
- 1 ounce Parmesan cheese, finely grated (about 1 cup), plus shaved to serve
- 1⁄2 cup lightly packed mint leaves, torn
- 1⁄2 cup lightly packed basil leaves, torn
- 1⁄4 cup hazelnuts, toasted, skinned and coarsely chopped
TO PREPARE
STEP ONE. In a large bowl, whisk together the lemon zest and juice, oil, honey, salt, and pepper. Set aside.
STEP TWO. Holding each zucchini by the stem, use a Y-style peeler to shave the zucchini from top to bottom into ribbons; rotate the zucchini as you go, and stop shaving when you reach the seedy core. Discard the cores.
STEP THREE. Whisk the dressing to recombine, then add the shaved zucchini, grated cheese, mint and basil and toss. Gently toss until evenly coated. Transfer to a serving plate and sprinkle with shaved Parmesan and hazelnuts.
