Friday, September 12, 2014

Zucchini, Fennel & Pistachio Salad

How many things can you possibly do with zucchini this time of year?  This is just one idea, it is crunchy, light & refreshing, and tons of crunch!

Zucchini, Fennel & Pistachio Salad

1.5 cup grated Sartori Sarvechio or Parmessan Reggiano
2 Meyer lemons, juice
1 bulb fennel, sliced thin on mandoline
4 small or 2 large zucchini or yellow squash, sliced thin
1/2 cup roasted pistachios, whole
1 teaspoon dried chili flakes
2 teaspoons kosher salt
1/2 cup extra virgin olive oil (Olea Farms-Arbequina)

Prep fennel and zucchini by slicing them very thin then toss all ingredients in a bowl. Serve immediately.  If you want to make the salad ahead of time, prep your ingredients and add the lemon and olive oil just before serving.

Click on links below to find ingredients and equipment. 

Where to buy:
Olea Olive Oil, Arbequina
Sartori Sarvecchio Cheese?
Chinese Mandoline

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