Zucchini Ribbon Salad

Zucchini Ribbon Salad

With pine nuts, ricotta salata and white balsamic vinaigrette, this simple zucchini ribbon salad is proof that salads don’t always require greens.



For vinaigrette

2 tablespoons white balsamic vinegar

1/4 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

For salad

34 medium zucchini, trimmed

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup pine nuts

2 teaspoons minced chives

1/4 cup toasted pine nuts

1 ounce shaved ricotta salata


For the vinaigrette, in a small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil until fully combined.

Preheat a gas or charcoal grill on high heat. You can also use a grill pan on the stovetop.

Using a mandolin or vegetable peeler, slice the zucchini into long ribbons. Toss in olive oil, salt and pepper.

Grill the zucchini until it has grill marks, about 1 minute per side. Let the zucchini cool for 5 minutes.

In a large bowl, toss the zucchini with the chives, pine nuts and ricotta salata. Drizzle with the vinaigrette.