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!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1⁄2 cup  almonds, toasted and cooled
• 1⁄4 cup  grated parmesan cheese
• 1  small garlic clove, peeled and crushed
• 1  pinch red pepper flakes
• 2  tablespoons lemon juice
• 1⁄4 teaspoon salt
• 1⁄3 cup olive oil
• 2  lbs  medium zucchini, trimmed (about 4 medium, thin and longer if you can find them)

Directions

1. 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.
2. 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.