Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts
Paper-thin zucchini gets a bright lemon-olive oil dressing with Parmesan, walnuts, and basil for a crisp, elegant no-cook salad.
Prep 10 min · Makes 4 servings
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
- Toss or gently coat the zucchini slices with extra virgin olive oil and lemon juice, then add salt and pepper to your taste.
- Lay the zucchini out on 4 dinner plates, slightly overlapping the slices in circular layers.
- Scatter the Parmesan cheese, walnuts, and basil across the top. Serve right away.