Arugula Salad with Shaved Zucchini, Pistachios and Parmesan
Total Time
20 minutes
Prep Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 medium zucchini
- ½ teaspoon lemon zest
- 2 tablespoons extra virgin olive oil (divided)
- Kosher salt
- Fresh ground pepper
- 5 ounces baby arugula
- ½ cup fresh mint leaves (finely chopped)
- ½ cup fresh basil leaves (finely chopped)
- 1 tablespoon fresh lemon juice
- 1/3 cup shaved Parmesan cheese
- ¼ cup chopped pistachios
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Preparation
Step 1
Let’s start with the zucchini. Shave the zucchini into paper thin rounds using a mandolin. (No mandolin? No problem. Just slice the zucchini as thinly as you possibly can with your sharpest knife.)
Step 2
In a large mixing bowl, toss the zucchini with the lemon zest. Arrange the zucchini in a single layer, slightly overlapping, on a serving platter. Drizzle with the remaining 2 teaspoons olive oil, and sprinkle with a pinch of kosher salt and a few cranks of fresh ground pepper.
Step 3
In a separate mixing bowl, combine the arugula, mint and basil. Season the greens with a pinch of kosher salt. Drizzle with the remaining 1 tablespoon plus 1 teaspoon olive oil and the lemon juice. Toss to coat. Add half the shaved Parmesan and toss again.
Step 4
Top the zucchini with the arugula mix. Sprinkle the pistachios and remaining Parmesan on top. Serve immediately.
Step 5
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