(Catherine Smart for The Boston Globe)
Let's eat
Shaved zucchini salad
(Catherine Smart for The Boston Globe)
Serves 4
Shaving zucchini gives it a cool, silky texture that soaks up a simple lemon and olive oil dressing. Here, we toss it will basil and mint, but you can also use tarragon, cilantro, parsley, or whatever fresh herbs you have. Serve with grilled meats.
| 3 | medium zucchini (about 1 1/2 pounds) |
| 2 | tablespoons olive oil |
| Grated rind and juice of 1/2 lemon | |
| Salt and pepper, to taste | |
| 2 | tablespoons chopped basil |
| 1 | tablespoon chopped mint |
| 1/4 | teaspoon crushed red pepper |
1. Using a wide vegetable peeler, and holding the zucchini lengthwise, shave it into thin strips. Discard the seeds. Transfer the strips to a bowl.
2. Add olive oil, lemon juice and rind, salt, and pepper to zucchini and toss well. Sprinkle with basil, mint, and crushed red pepper. 
© Copyright 2011 Globe Newspaper Company.
