Ribboned Zucchini Salad Recipes

ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND PINE NUTS

Steps:

• In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
• Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
• Add the zucchini ribbons to the dressing and toss well to coat.
• Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).

RIBBONED ZUCCHINI SALAD

Steps:

• Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
• Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
• Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
• *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

LEMONY ZUCCHINI RIBBONS

Steps:

• For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

GRILLED ZUCCHINI RIBBON SALAD

Steps:

• Prepare a charcoal grill, or heat a gas grill to high.
• Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
• When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

ZUCCHINI RIBBON SALAD

Steps:

• Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
• Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

RIBBONS OF ZUCCHINI MEDITERRANEAN SALAD

Steps:

• Place zucchini, herbs, peppers, onions, and 1/4 cup dressing in a medium size bowl. Gently mix (I do this with my hands) to coat all vegetables with dressing. Refrigerate until ready to serve - this step can be done several hours ahead.
• Just before serving time, remove zucchini/veggie combination from refrigerator and transfer to serving platter or bowl. Sprinkle with peas, tomatoes and olives and drizzle with more dressing, to taste. Finish salad off by sprinkling with the Feta and pine nuts, if desired. Serve slightly cool or at room temperature.
• If serving as a dinner salad - Just before serving, slice chicken sausage into 1/4 inch slices, slice slightly on the diagonal. Heat a medium saute pan over medium high heat, add 2 teaspoons olive oil and swirl pan to coat bottom completely. Add sliced sausage and cook 1-2 minutes or until golden, then flip and repeat on other side. Remove from heat and add to salad.
• Serves 6-8 as a side salad or 4 as a dinner salad.
• Notes:.
• *To slice zucchini, first make sure your vegetable peeler is fairly sharp - the first time I tried this it was a pain (and a mess)! I realized that my vegetable peeler was quite old and dull. I purchased a new one and the slicing was a breeze; cut stem and base ends off of zucchini and place on a flat surface. Slice a thin strip off of one long edge and turn zucchini over so cut surface is now on the bottom. This gives you a flat surface so the zucchini won't roll. Using a vegetable peeler, cut thin strips or ribbons of zucchini. Slice 3 or 4 strips on the first side, then rotate back to other side and continue slicing until you get to the seedy middle and what's left is too thin to slice anymore. Discard the core.
• **If you haven't tried chicken sausage you're missing out on a wonderful secret. Chicken sausages come in all kinds of flavor combinations, you need to try a few and find your favorites. There are several things I love about these sausages - they are low fat, most of the time between 3-5 grams of saturated fat and 110-160 calories per sausage. They usually have a ton of protein, anywhere from 12-18 grams! That means they keep you satiated for a long time! They are also just plain delicious and can be grilled, sautéed, used in pizzas, panninis, sandwiches, quiches, etc. etc. I always have some of these in my freezer. Currently, my favorite is the Three Cheese variety from Sam's Club (15 gm. of protein with only 130 calories).

ZUCCHINI RIBBON SALAD

Steps:

• Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
• In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
• Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

RIBBONED ZUCCHINI SALAD

Steps:

• Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl.
• Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water.
• Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
• Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
• Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.