Ribboned Zucchnin With Almond Vinagrette

"This is from acclaimed chef Ottolenghi. I've never made anything like this previously but it is actually rather simple and divine!"
 
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Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • In a food processor, grind almonds, parmesan, garlic and red pepper flakes until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides.
  • Peel the zucchini with a vegetable peeler or mandolin and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature.

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