If you've ever planted zucchini in your garden, you've scrambled to find ways to use it. They thrive, and often take over, a well-tended garden bed. I love zucchini. It’s endlessly versatile, and thanks to its porousness, it absorbs flavor beautifully. And while I could honestly eat grilled zucchini with salt, lemon, and basil every day, I also love eating it raw. Shaved into thin ribbons, it offers great texture and flavor. This salad takes no more than 10 minutes to assemble, yet it’s riddled with flavor and texture. Fresh, vibrant, and savory, it’s perfect for a summer gathering. If you want a touch more crunch, finish it with a handful of toasted pine nuts.
Ingredients
2 zucchini, or summer squash
1 clove garlic
1 tbsp honey
1 orange, juiced
2 tbsp champagne vinegar
¼ cup high-quality olive oil
Pinch chili flakes
Flake salt
4-6 mint leaves, julienned
Parmigiano Reggiano to serve
Directions
- Make the dressing. Using a microplate or other grater, grate the garlic. You can also mince it by hand, but you want to make sure to mince it thoroughly so the garlic is as small as possible. Place the garlic in a small bowl with the honey, orange juice, champagne vinegar, chili flakes and olive oil. Stir until well combined and set aside.
- Using a mandolin or very sharp knife, shave the zucchini into thin ribbons. I like them to be roughly ¼ inch thick, so they have just a touch of bite. Arrange them evenly on a serving platter. Dress the zucchini with the dressing. Sprinkle with 1-2 pinches of flaky salt, the julienned mint, and finish with a generous grating of Parmigiano Reggiano.