Shaved Zucchini Salad with Almonds and Asiago

I have always been a fan of zucchini. However I have only ever eaten it cooked. So this summer after I saw so many recipes for  raw zucchini salads I decided to take the plunge.  The spiceness of the arugula  and boldness of the Asiago cheese balances well with the zucchini.  I will be making this recipe over and over.

Shaved Zucchini Salad with Almonds and Asiago

    Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).

Ingredients:

• 1/4 cup extra-virgin olive oil

• 2 Tbs. fresh lemon juice  

• 1 garlic clove, pressed

• 1/4 tsp. kosher salt, plus more, to taste

• 3/4 lb. zucchini, trimmed

• 1/4 cup chopped fresh flat-leaf parsley leaves

• Freshly ground pepper, to taste

• 1 cup baby arugula leaves

• 1 oz. Asiago cheese, shaved

• 2 Tbs. almonds, toasted and chopped

Directions:

In a large, shallow serving bowl, whisk together the olive oil, lemon juice, garlic and the 1/4 tsp. salt until the salt dissolves.

To make the zucchini ribbons, using a vegetable peeler, shave long strips of squash from the stem to the blossom end. Continue making ribbons until half of the zucchini is shaved, then turn the zucchini over and continue shaving ribbons from the opposite side. Transfer the ribbons to the bowl with the dressing.

Add the parsley to the zucchini, season with salt and pepper, and toss gently. Then gently toss the arugula into the zucchini mixture, and garnish with the cheese and almonds. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).