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Shaved Zucchini and Herb Salad with Parmesan
We adopt the Italian technique of slicing raw zucchini into thin ribbons for this vibrant salad. The zucchini really shines, balanced with the clean, sharp flavors of a lemony dressing along with Parmesan and hazelnuts. Inspiration for our bright lemon dressing came from The River Cafe in London and its spare, lemony, arugula-studded zucchini carpaccio. And we also took note of the hazelnut accents in zucchini salad recipes from Francis Mallmann and Yotam Ottolenghi. The hazelnuts—or almonds, if that's what you have on hand—gave the salad crunch and a slightly buttery note. 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.
teaspoon grated lemon zest, plus 3 tablespoons juice (1 lemon)
tablespoons extra-virgin olive oil
01In a large bowl, whisk together the lemon zest and juice, oil, honey, and ¼ teaspoon each salt and pepper. Set aside. 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.
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