Summer Squash And Carrot Ribbon Salad

• 2 small zucchini, ends trimmed
• 2 summer squash, ends trimmed
• 2 large carrots, peeled and ends trimmed (1/2 lb)
• 24 large basil leaves, cut in julienne
• 3 tablespoons white balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon anise seed
• salt
• freshly ground black pepper

1. Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
2. Do the same with the yellow squash and carrots.
3. Toss ribbons with basil in a large salad bowl.
4. In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

zucchini, summer, carrots, basil, white balsamic vinegar, extra virgin olive oil, anise seed, salt, freshly ground black pepper

Taken from www.food.com/recipe/summer-squash-and-carrot-ribbon-salad-433795 (may not work)