Zucchini Ribbon Salad

Name: Zucchini Ribbon Salad
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 48 grams chopped, toasted almonds; 8 grams chiffonade fresh basil leaves; 8 grams chiffonade fresh basil leaves; 1 teaspoons freshly ground black pepper; 50 grams frisee torn into pieces; 1 teaspoon kosher salt; 2 Tbsps freshly squeezed lemon juice; 28 grams Manchego cheese, shaved; 3 Tbsps extra-virgin olive oil; 39 grams thinly sliced radishes; 1 smalls red onion, thinly sliced; 2 teaspoons whole-grain mustard; 907 grams zucchini, trimmed

Zucchini Ribbon Salad is a gluten free and primal hor d'oeuvre. One serving contains 163 calories, 5g of protein, and 13g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up manchego cheese, onion, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core.

Ingredients you will need

Vegetable

Zucchini

Squash

Equipment you will use

Peeler

Mandoline

Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.

Ingredients you will need

Zucchini

Salt

Equipment you will use

Colander

Bowl

Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl.

Ingredients you will need

Lemon Juice

Olive Oil

Mustard

Pepper

Equipment you will use

Whisk

Bowl

Add the zucchini, onion, frisee, and radishes. Toss to combine.

Ingredients you will need

Radish

Zucchini

Curly Endive

Onion

Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

Ingredients you will need

Manchego Cheese

Almonds

Basil

Equipment

Ingredients

Servings:

48grams

chopped, toasted almonds 8grams

chiffonade fresh basil leaves 8grams

chiffonade fresh basil leaves 1teaspoons

freshly ground black pepper 50grams

frisee torn into pieces 1teaspoon

kosher salt 2Tbsps

freshly squeezed lemon juice 28grams

Manchego cheese, shaved 3Tbsps

extra-virgin olive oil 39grams

thinly sliced radishes 1smalls

red onion, thinly sliced 2teaspoons

whole-grain mustard 907grams

zucchini, trimmed

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.