Grilled Zucchini Ribbon Salad - Michael Chiarello

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 6 -8 large zucchini, roughly 4 pounds
• 1 cup extra virgin olive oil, divided
• sea salt, preferable gray salt and freshly ground black pepper
• 6 garlic cloves, minced
• 1/2 teaspoon red chili pepper flakes
• 2 lemons, juice of
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 6 tablespoons pine nuts, toasted (optional)
• shaved parmesan cheese, to taste

Recipe

• 1 prepare a charcoal grill, or heat a gas grill to high.
• 2 wash the zucchini and trim the ends.
• 3 using a mandolin or vegetable peeler thinly slice the zucchini lengthwise.
• 4 toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.
• 5 quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes.
• 6 remove to a plate or a baking dish and let cool slightly.
• 7 when slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and parmesan.
• 8 spread onto a serving platter, top with pine nuts, if desired and shave parmesan over the top.
• 9 eat and enjoy.