Salad: Italy – Insalata di zucchine a nastro con menta e pinoli tostati (Shaved Zucchini Salad with Mint and Toasted Pine Nuts)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 4 min

Total 16 min

Ingredients

- 4 medium zucchini (about 1 lb / 450 g)
- 1/4 cup (35 g) pine nuts
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (2 g) finely grated lemon zest
- 1/3 cup (15 g) fresh mint leaves, packed, torn
- 1/2 tsp (3 g) coarse salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 cup (20 g) shaved Parmigiano-Reggiano or Pecorino Romano (optional)
- Flaky sea salt (for finishing), optional

Instructions

1. Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 2–4 minutes; transfer to a small bowl to cool.
2. Trim the zucchini ends and use a vegetable peeler to shave them into long thin ribbons into a large bowl; continue until only the seedy core remains (reserve cores for another use).
3. Lightly sprinkle the zucchini ribbons with 1/4 tsp (1.5 g) of the coarse salt and let sit 5–8 minutes to soften, then gently blot excess moisture with paper towels.
4. Whisk together the olive oil, lemon juice, lemon zest, remaining 1/4 tsp (1.5 g) salt, and black pepper in a small bowl to make the dressing.
5. Add the dressing to the zucchini ribbons and toss gently to coat. Fold in the torn mint and toasted pine nuts, and sprinkle the shaved cheese over the top if using.
6. Taste and adjust seasoning; finish with a light sprinkle of flaky sea salt if desired. Serve immediately or chilled up to 30 minutes for a slightly firmer texture.