Zucchini Ribbon Salad

 

Not unlike Zucchini Wars, this recipe has made a few stops.  It came to me via Habibi’s person Glenn, who picked it up some where from CBS and a person named Tony Tantillo (we don’t know whose person he is).  Whoever wants to take responsibility is fine by me.  This is delicious and very simple to make.  According to Glenn, any shape of zucchini is fine, a peeler does the trick no matter what.  So… here we go.  Don’t be daunted by the length of this.  As usual, I’m trying to give you every detail in a simple way so that any beginners out there will be good to go!  “Bon Appetite!” from Pip’s person (that would be me).

Equipment

• Knife
• Small bowl and larger serving bowl
• Vegetable Peeler
• Zester
• Something to get the juice from your lemon
• Whisk (if you have one, otherwise let’s improvise using a jar with a tight lid)

Ingredients

• 2 large Radishes
• 1 medium Zucchini (or a couple of small ones- this is one of those non-precise recipes)
• 1/4 pound Spears of thin Asparagus (give or take)
• 1 Lemon
• 1/4 cup of Extra Virgin Olive Oil
• Pecorino Romano cheese
• Salt (kosher or better please) and Pepper (freshly ground if possible)

Method

• Wash your vegetables and the lemon
• Cut radishes into thin slices and place them in a bowl of water for 10-15 minutes
• Cut asparagus at an angle into 1/4-inch pieces
• Using your peeler, make ribbons of the zucchini (you may want to discard the first peel, so that you don’t have one ribbon that’s all skin - also discard the ends)
• Use the zester on the lemon to get about a tablespoon of zest (again, you can ‘wing’ this)
• Drain the Radishes and combine all of the above in the larger bowl
• Juice the lemon and combine it with the Olive Oil in the small bowl adding the salt and pepper to taste.  Whisk the *!@# out of it, until it is emulsified (cloudy and fully mixed)
• Pour the lemon/oil mixture over salad and toss.
• Shave some Romano cheese over the salad and it’s time to eat!