ilana freddye


Shaved Zucchini Salad

I mentioned I went to Boston this past weekend, but what I didn’t tell you a bout was the marvelous meal we made for dinner on the fourth.

Here’s a quick shot of the whole meal: Grilled corn with lime and cotija cheese, seared scallops on a bed of arugula & spinach, bruschetta with fresh mozzarella & a lovely shaved zuchini and fresh pea salad.

I’ll share all the recipes at a later date but for now let’s talk zucchini.

It was super tasty and light, a great summer salad my friends!

Check out the recipe…

Shaved Zucchini Salad

  • 4 zucchinis

  • 1 cup fresh peas, shucked

  • 3 tablespoons tasty olive oil

  • 1/2 cup toasted pine nuts

  • handful of shaved parm or similar hard cheese

  • salt & pepper

  1. Using a Mandolin or a simple vegetable peeler, peel the zucchini into ribbons. Use as much of the zucchini as possible, lets not waste these beauties!

  2. Sprinkle the zucchini with salt and let some of the excess water drain off, you can do this in a colander or on a rack, when you are ready to use the zucchini, just pat it off 

  3. Put a small pot of water on the stove, bring to a boil…make sure to put gobs of salt in the water. trust me, all the vegetables need to be cooked with quite a bit of salt-go ahead and taste the water, it should be almost as salty as sea water

  4. shuck the peas, and blanch them in the pot

  5. remove the peas to an ice bath so they stop cooking

  6. combine all ingredients, taste-if you need more of something go with your gut and add more olive oil/nuts/cheese/maybe some balsamic on top…go ahead, I trust you

  7. garnish with some fresh cracked black pepper, a few peas & some extra parm on top