Georgia Grown Zucchini and Parmesan Reggiano Salad with Lemon and Tuscan Olive Oil
2014-08-07 09:21:56
This simple summer salad from Chef Rathbun. Still up to your eyeballs in zucchini? Try this recipe using your fresh from the garden squash
Prep Time
15 min
Total Time
15 min
Ingredients
- 3 medium Zucchini (fancy)
- 1/2 cup Parmesan Reggiano (shaved thin)
- 1 Tbsp Lemon Juice
- 4 Tbsp First Press Olive Oil
- 1 tsp Sea Salt
- ½ tsp Black Pepper (fresh ground)
- 2 Tbsp Lemon Verbena (chopped)
Instructions
- Cut zucchini in half and peel flesh to the seeds, place in a stainless bowl and shave Parmesan in the bowl.
- Add lemon, olive oil salt, pepper and verbena.
- Toss to incorporate and serve.
Notes
- Recipe courtesy of RATHBUN's
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/