Shaved Zucchini Salad with Parmigiano and Pistachios

By ngaldi

A variation would be to use Pine nuts instead of the pistachios

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 2 pounds small, firm zucchini, very thinly sliced lengthwise on a mandoline
• 1/3 cup shaved Parmigiano-Reggiano cheese (about 1 1/2 ounces)
• 3 tablespoons lightly salted roasted pistachios

Details

Servings 6
Cooking time 15mins
Adapted from foodandwine.com

Preparation

Step 1

In a small bowl, whisk the oil with the lemon zest and juice. Season with salt and pepper. In a large bowl, toss the sliced zucchini with the lemon dressing. Add the Parmesan and the pistachios, toss again and serve.