Zucchini Salad with Pecorino, Basil and Almonds
Vegetarian
Ingredients
3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 tablespoons capers, chopped, plus 2 teaspoons caper brine
1 teaspoon lemon zest, plus 1 tablespoon juice
1 garlic clove, minced
Kosher salt and black pepper
3 medium zucchini or summer squash (6 to 7 ounces each)
⅓ cup shaved Pecorino-Romano cheese
¼ cup torn fresh basil
¼ cup chopped flat-leaf parsley
⅓ cup roasted salted almonds, chopped
Directions
In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.
Nutrition
Calories: 153
Total Carbohydrates: 6 grams
Cholesterol: 7 milligrams
Total Fat: 12 grams
Dietary fiber: 2 grams
Protein: 5 grams
Saturated fat: 2 grams
Sodium: 293 milligrams
Trans Fat: 0 grams