Stephanie & Tony’s Table: Zucchini Ribbon Salad
Zucchini ribbon salad.
Salt and pepper
1-2 oz extra virgin olive oil
4 oz baby arugula
1/4 cup toasted pine nuts
Shaved Parmesan as desired
Red pepper flakes to taste
1 pinch cumin
1 lemon, juiced
1 oz extra virgin olive oil.
Using a vegetable peeler, peel the zucchini into thin strips and brush with extra virgin olive oil, salt and pepper.
Sauté on low- medium heat for a few minutes and set aside to cool.
In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.
Plate the arugula salad, with zucchini ribbons on top and serve.