Zucchini Ribbon Salad
Yellow summer squash
Fresh lemon juice
⅛ tsp, plus 1/4 tsp of salt
2 medium, ripe, coarsley chopped
8 Tbsp, leaves, torn
2 tsp, extra-virgin
8 large, salt-cured, black
¼ oz, about 2 1/2 tsp, toasted
- Trim ends of zucchini and squash. With cheese planer, cut both vegetables lengthwise into thin, long strips. With a knife, cut strips lengthwise into thinner, fettuccine-like strips. In bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.
- In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.
- Drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. Garnish with remaining fresh basil leaves and serve.