Grilled Zucchini Ribbon Salad - Michael Chiarello

www.foodtv.com

• Ready In: 30 mins
• Serves: 10-12

Ingredients

• 6 -8  large zucchini, roughly 4 pounds
• 1  cup extra virgin olive oil, divided
•  sea salt, preferable gray salt and freshly ground black pepper
• 6  garlic cloves, minced
• 1⁄2 teaspoon  red chili pepper flakes
• 2  lemons, juice of
• 2  tablespoons fresh parsley, chopped
• 2  tablespoons fresh basil, chopped
• 6  tablespoons pine nuts, toasted (optional)
•  shaved parmesan cheese, to taste

Directions

1. Prepare a charcoal grill, or heat a gas grill to high.
2. Wash the zucchini and trim the ends.
3. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise.
4. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.
5. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes.
6. Remove to a plate or a baking dish and let cool slightly.
7. When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan.
8. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top.
9. Eat and enjoy.