Kerry's Zucchini Ribbon Salad
Beth Ribblett
Our last night at the beach we decided to just cook whatever was left in the frig. Kerry was in charge of the salad and we had 3 lonely zucchini that needed to be eaten. Another food blogger that I follow, prouditaliancook, recently posted a recipe for a Zucchini Ribbon Salad. Using that as her inspiration, Kerry made her own with the following ingredients:
baby arugula and other mixed organic greens
her homegrown sprouts
cucumbers
tomatoes
Feta Cheese
fried zucchini ribbons from 3 zucchini (see below)
dressed with fresh squeezed lemon (1 part) and olive oil (3 parts)
fresh basil
salt, pepper, pepperincino
Fried Zucchini Ribbons
Take 3 small zucchini, cut off the ends and slice lengthwise using a really good vegetable peeler or a mandolin. You can cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil and sprinkled with a little salt and pepper, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.