Hazelnut-Zucchini Salad

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Author: James R. Kirkley, IV

If you’re a fan of the famous Alice Waters Fennel & Mushrooms Salad you’re going to love this recipe.

Serves: 4

INGREDIENTS

1/4 cup, hazelnuts
3 small, zucchini (3/4 pound) – very thinly sliced lengthwise on a mandoline
1/2 teaspoon, lemon zest – grated
3 tablespoons, fresh lemon juice
3 tablespoons, il Fustino Arbequina EVOO
Sea salt
Pepper
Mint leaves and shaved Parmigiano-Reggiano cheese – for garnish

METHOD

  1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant; transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins. Coarsely chop the hazelnuts.
  2. Arrange the zucchini strips on a platter and sprinkle with the lemon zest and lemon juice. Drizzle with Arbequina. Season with sea salt and pepper.
  3. Scatter the hazelnuts over the zucchini.
  4. Garnish with mint and Parmigiano-Reggiano cheese.
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