Ribbon Salad

Number of Servings:   4

Salad Ingredients:

1 zucchini, green or yellow
½ of an English cucumber
2-3 medium carrots, preferably the ‘rainbow’ variety

2-3 handfuls of bibb, butter, or baby romaine lettuce
¼ cup (60 mL) chopped green onions

Ribbons of fresh Parmigiano-Reggiano cheese

Lemon Parmesan Vinaigrette:

1 clove of garlic, minced
1 teaspoon (5 L) Dijon mustard
2 tablespoons (30 mL) fresh lemon juice
a drizzle of honey
3 tablespoons (45 mL) grated fresh Parmigiano-Reggiano cheese
1 tablespoon (15 mL) finely chopped fresh flat-leaf parsley
3-4 tablespoons (45-60 mL) extra virgin olive oil
Sea salt; freshly ground pepper, or lemon pepper

Method:

1. Prepare ribbons: With a vegetable peeler, peel ‘ribbons’ of zucchini, cucumber, and carrots. Coil each ribbon into a spiral.
2. Make vinaigrette: In a small bowl, combine minced garlic, mustard, lemon juice, honey, and parmesan cheese. Drizzle in olive oil and whisk until vinaigrette is thick and creamy. Season to taste with salt and pepper.
3. Place choice of lettuce on individual salad plates. Sprinkle with some chopped green onions.
4. Decoratively arrange an assortment of ‘ribboned’ vegetables on the lettuce. Serve the dressing on the side.

Alternatively, ribbons can be placed in a large bowl and tossed with the vinaigrette and piled onto each place.

Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]