Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts
- 1 pound zucchini (about 2 medium), sliced into 1/16th-inch disks on a mandoline
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 1/2 cup chopped walnuts, toasted if desired
- 3 tablespoons finely sliced fresh basil leaves
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 lemon, fresh juice from (1 tablespoon)
- Basil, fresh leaves (3 tablespoons)
- Walnuts (1/2 cup)
- Zucchini (1 pound)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (3 tablespoons)
- Dairy
- Parmigiano-reggiano cheese (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 15, 2012 (6 months ago).
40 people saved this recipe.
