Shaved Zucchini and Parmesan Salad

Ideal for a hot summer day, this salad features raw zucchini shaved into thin ribbons and tossed in a lemony dressing, with Parmesan, herbs, and some crunch from toasted nuts. Basil and pine nuts, or parsley and almonds, are each good options for the herbs and nuts. Or try a combination of basil, mint, and Pecorino Romano cheese. This salad pairs well with our 2020 Melinda’s Rosé, as a first course or to accompany grilled fish or shellfish.

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp coarse salt
¼ tsp freshly ground black pepper
2 lbs small zucchini
⅓ cup coarsely chopped basil (or parsley)
¼ cup pine nuts (or slivered almonds), toasted
2 oz Parmesan cheese

Whisk olive oil, lemon juice, salt, and pepper in a small bowl. Set dressing aside.

Wash and dry zucchini, trim off the ends, and cut in half lengthwise. Using a mandolin or vegetable peeler, slice zucchini from end to end into long ribbons, as thinly as possible. Place zucchini in a large bowl.

Directly before serving, toss the zucchini in the dressing. Season to taste with additional salt and pepper as desired. Sprinkle the nuts and herbs over the zucchini, and, using a vegetable peeler, shave pieces of Parmesan on top.