Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts Recipe
Category
No-Cook
Cusine
American
What do you need?
How to make?
Ingredients
1 pound zucchini , sliced into 1/16th-inch disks on a mandoline
3 tablespoons extra virgin olive oil
1 tablespoon fresh juice from 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup shredded Parmigiano-Reggiano cheese
1/2 cup chopped walnuts, toasted if desired
3 tablespoons finely sliced fresh basil leaves
Directions
Drizzle zucchini slices with extra virgin olive oil and lemon juice, and season to taste with salt and pepper. Arrange on four dinner plates in overlapping concentric circles. Sprinkle Parmesan cheese, walnuts and basil over top. Serve immediately.
