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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.

Scale

Ingredients

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

Instructions

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.