Zucchini Ribbons and Almond Pesto Salad
Adapted from The Smitten Kitchen Cookbook by Deb Perelman
1/2 c almonds, toasted and cooled
1/4 c grated Parmesan cheese
1 clove garlic, peeled and crushed
pinch red pepper flakes
2 T lemon juice
1/4 teas salt
1/3 c olive oil
2 pds medium zucchini, trimmed (longer squash are better)
Grind the almonds, Parmesan, garlic, and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times, until combined. Pour the dressing in the bottom of a large salad bowl, and turn the bowl so the dressing rolls up and around the sides of the bowl.
Using a vegetable peeler (a Y-peeler or a mandolin work best, but any peeler will do) slice the zucchini into ribbons about 1/16 of an inch thick. Work from the top to bottom of each zucchini. Place the ribbons in the dressing-coated bowl.
Toss the ribbons gently with your hands, attempting to coat the zucchini as evenly as possible. Serve at room temperature. The longer the salad sits out, the more relaxed the ribbons will be. I think this is better when the ribbons are on the crisp side.