With the first “official” day of summer approaching I have been seeing so many pictures of zucchini ribbon salads in magazines and online so I decided to try one of these recipes for myself. I modified one of Rachel Ray’s recipes and left out the avocado because I just wanted the salad to have lots of crunch. I haven’t eaten much raw zucchini or fennel, but I was pleasantly surprised at how light and yummy it was. We peeled the zuccchini by mistake (you are supposed to leave the peel on so just give your zucchini a good scrubbing first).
- 3 large zucchini
- 1 bulb fennel, trimmed, outer layer removed
- 2 ounces shaved fresh parmesan (about 1/2 cup)
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- 1/2 teaspoon dijon mustard
- Coarse salt and pepper
Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons; discard the seedy centers. Transfer to a bowl. Using a mandoline, shave the fennel bulb into pieces; discard the core. Toss with the zucchini. Fold in the parmesan. Sprinkle with the lemon zest, then cover and refrigerate until ready to serve. In a small bowl, combine the olive oil, vinegar, mustard, 1/8 tsp. coarse salt and 1 pinch pepper. Drizzle the dressing over the salad; toss gently.