Raw Zucchini Salad With Lemon Vinaigrette
- 4 large zucchini
- Juice of 1 lemon
- Drizzle of honey
- Salt and pepper
- Extra-virgin olive oil
- Fresh basil
- A few handfuls of wild arugula
- Parmesan, optional
- Slice off the ends of each zucchini, then cut in half lengthwise Using a guard, slice zucchini with a mandolin to form flat ribbons, then julienne for spaghetti-like strands. If your zucchini are especially long, you can cut the strands in half.
- In a small mixing bowl, combine lemon juice, honey, salt and pepper. Whisk in olive oil until thickened (I used less than half a cup). Test for seasonings and adjust if necessary. This step is all about instinct. Based on your preferences, try more honey or less lemon.
- Pour some of the dressing over the zucchini in a large mixing bowl and toss gently to combine. Tear the basil and sprinkle it over the top. When ready to serve, add arugula and use your hands to incorporate the leaves. If you'd like, serve with shards of Parmesan cheese.
zucchini, lemon, drizzle of honey, salt, extravirgin olive oil, fresh basil, arugula, parmesan
Taken from food52.com/recipes/12968-raw-zucchini-salad-with-lemon-vinaigrette (may not work)