A few weeks ago a friend and I were at The Walrus and The Carpenter and enjoyed a delicious zucchini salad.  I loved how they’d made long zucchini ribbons and the salad embodied the freshness of summer vegetables.  I couldn’t remember exactly what was in the salad so I created my own version.

This recipe was submitted by Culinary Fool in collaboration with the OxBox Project,  food bloggers creating delicious recipes featuring Oxbow vegetables.

• Zucchini
• Carrot
• Green or young onions
• Basil
• Pine nuts
• Lemon dressing – recipe follows

 

Slice the zucchini into long super thin slices.  I used a slicer to do the work and had the blade set at 1mm.

Slice the carrots on the diagonal a little thicker than the zucchini.

Slice the onions.

Tear the basil into bite-sized pieces.  I used a purple basil but any basil will work.

Toast the pine nuts.

Be a little careful when working with the zucchini.  It can tear so treat it gently.  Toss the zucchini with a little of the Lemon Dressing.  Place on a serving plate or individual plates, slightly rolling it to make a ribbon-like presentation.

Mix the carrots, onions  and pine nuts .  Toss with a little dressing.  Sprinkle over the zucchini.

Distribute the basil on the salad.

Season with salt and pepper.

Lemon Dressing

• 1 Tbsp fresh lemon juice
• 2 Tbsp light olive oil — I used an Arbequena oil, which is very fruity
• Pinch of salt
• A couple drops of simple syrup or a pinch of sugar

Mix all ingredients until blended.

Note:  Make sure you use enough dressing so that little lemon zip provides a nice spark in every bite. Next time I might also add some thinly sliced radishes for a bit more zip and even more color!