Summer Vegetable "Ribbon" Salad
Juni 18, 2019
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All you need is a vegetable peeler to make this Summer Vegetable “Ribbon” Salad recipe, which is just as delicious as it is beautiful.
INGREDIENTS:
1 zucchini, ends cut off
1 yellow squash, ends cut off
1 small bunch asparagus, tough ends removed
2 large carrots, peeled and ends cut off
1/4 cup extra-virgin olive oil
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 ounces shaved Pecorino Romano or Parmesan, for garnishUsing a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”).
DIRECTIONS:
Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.
Fill a small saucepan with water, and bring a boil over high heat. Carefully add in the sliced asparagus, and boil for 1-2 minutes, until the asparagus turns bright green. Using a slotted spoon, remove the asparagus and immediately place in a bowl of ice water to stop the cooking process. Let sit for a minute, then drain the water, and toss the asparagus with the zucchini, squash and carrots in a large bowl.
FULL RECIPES