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Zucchini Salad with Parmigiano, Basil and Pine Nuts

Zucchini Salad with Parmigiano, Basil and Pine Nuts

ZUCCHINI SALAD WITH PARMIGIANO, BASIL & PINE NUTS

Serves 4

1/3 cup Colonna lemon-infused extra virgin olive oil (EVO)
2 Tbsp Forvm Chardonnay vinegar
1 tsp coarse salt
½ tsp freshly ground black pepper
¼ tsp Espelette pepper or La Chinata paprika flakes
6 medium zucchinis, trimmed
½ cup basil, chopped
¼ cup Pinoli pine nuts, toasted
Small wedge Parmigiano Reggiano

Make this about an hour in advance of eating so all the flavours can develop.

To make the dressing, whisk together EVO, Chardonnay vinegar, salt, black pepper and espelette pepper in a small bowl. Set aside.

Using a vegetable peeler and working from the top to bottom of each zucchini peel into ribbons. Place ribbons in a large bowl. Add basil, then dressing and toss to coat. Just before serving, sprinkle nuts over the top and shavings of Parmigiano Reggiano over the salad.

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