Chef Paul West’s zucchini ribbon salad.
Paul – I love that zucchinis are so versatile in the kitchen, just as well, because just a couple of plants will have them coming out of your years. If you’re making this raw zucchini salad, look for nice, small tender ones, save the big woody ones that are as big as your forearm for baking or relish. This salad is one of my go to dishes to serve up at a simple summer BBQ.
Serves 4 as a side
3-4 small zucchinis
100g of parmesan, shaves
100g of macadamia, roasted
½ bunch of basil, roughly torn
60ml of olive oil
20ml of apple cider vinegar
1 tsp of dijon mustard
½ bunch of chives, very thinly sliced
Use a vegetable peeler to cut up the zucchini into the thinnest possible slices, then arrange them onto a serving plate.
In a small jar or mixing bowl, combine the ingredients for the dressing and give it a good shake or mix to combine.
To serve, scatter over the parmesan, macadamias and basil and spoon the dressing over the top.