Zucchini Salad with Lemon Vinaigrette

This raw zucchini salad recipe is a simple, elegant summer side dish.  Sneaky way to get a vegetable in at a BBQ.

Ingredients:

• Lemon Vinaigrette
• 1/4 c minced shallot (used red onion)
• 3 small-medium zucchini
• 1/4 c toasted pine nuts
• 1 Tab chopped chives
• Handful of basil
• Shaved Parmesan, optional
• Sea salt and freshly ground black pepper

Directions:

1. Make Lemon Vinaigrette dressing.
2. Mix in shallots.
3. Set aside.
4. Use a vegetable peeler or mandolin slice zucchini into thin strips.
5. Place the zucchini in a large bowl.
6. Toss with drizzles of the dressing,
7. Transfer the zucchini to a platter.Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using.
8. Drizzle with more dressing.
9. Season with salt and pepper, to taste.

Serves:   4
Source:  loveandlemons.com

Notes:  Long strips look lovely, but how to eat?  If you plate the zucchini and sprinkle nuts etc. the nuts will not end up left on the platter.
If family, cut them into four pieces or rounds.  Leave them in the bowl and toss with nuts, chives, and basil when ready to serve.  Dress to taste, sprinkle with Parmesan.

Lemon Vinaigrette
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!  No vinegar makes a difference.

Ingredients:

• ¼ c fresh lemon juice
• 1 small garlic clove, grated
• 1 tsp Dijon mustard
• ¼ tsp sea salt, more to taste
• Freshly ground black pepper
• ½ tsp honey, or maple syrup, optional (honey used)
• ¼ to ⅓ c extra-virgin olive oil
• ½ tsp fresh or dried thyme, optional (not used)

Directions:

1. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
2. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
3. If your dressing is too tangy, add more olive oil, to taste.
4. Add the thyme, if desired, and season to taste.
5. Store in the fridge for up to 1 week. The olive oil will solidify a bit
   in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes:  Use a jar!!  Honey takes a little effort to incorporate.

Serves:  Makes 1/2 cup.
Source:  loveandlemons.com/lemon-vinaigrette