Ingredients
1/2 cups Raw Pine Nuts
4 cups Shredded Zucchini (using Coarse Setting On Your Box Grater)
1/2 cups Olive Oil
2 ounces, weight Parmesan Cheese
1 pinch Salt
1 pinch Pepper
Method
Sources
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Saute pine nuts in a pan over medium heat shaking frequently until they start to smell nutty. Remove from heat. Pull out 4 salad plates. Place 1 cup shredded zucchini in the center of each plate. Sprinkle with 1/4 of the toasted pine nuts. Drizzle 2 tablespoons of olive oil over top of zucchini. Using a vegetable peeler shave Parmesan cheese on top of salad. Salt and pepper to taste.