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Mediterranean · Salad
Zucchini Ribbon Salad with Asparagus
Thin zucchini slices are salted until pliable, then tossed with shaved asparagus and carrot in an orange, lemon and honey dressing. Ricotta salata and toasted pine nuts finish it. Fresh, light and made without cooking.
- YieldServes 4
- Hands-on30 min
- Total45 min
- Difficulty
Ingredients
- 2zucchini, medium
- 1½ tspkosher salt, divided: 0.5 tsp for the zucchini, 1 tsp for the dressing
- 450 gasparagus, medium-thick, woody ends trimmed
- 1carrot, large
- 1orange, juice and grated zest
- 1lemon, juice and grated zest
- 3 tbspextra-virgin olive oil
- ¼ tspblack pepper, freshly ground
- ¼ tspred chili flakes
- 1 tbspflat-leaf parsley, chopped
- 1 tsphoney
To serve
- 28 gricotta salata cheese, shaved
- 35 gpine nuts, toasted and coarsely chopped
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