Summer Vegetable "Ribbon" Salad

• 分量: 2 servings
• 調理時間: 10 minutes
• 総時間: 15 minutes

材料

1 zucchini (ends cut off)

1 yellow squash (ends cut off)

1 small bunch asparagus (tough ends removed)

2 large carrots (peeled and ends cut off)

1/4 cup extra-virgin olive oil

2 Tbsp. lemon juice

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 ounces shaved Pecorino Romano or Parmesan

手順

Using a vegetable peeler or mandoline, shave the zucchini, squash, and carrots into long thin strips (“ribbons”). Thinly slice the asparagus on a diagonal.

Fill a small saucepan with water, and bring a boil over high heat. Carefully add in the sliced asparagus, and boil for 1-2 minutes, until the asparagus turns bright green. Using a slotted spoon, remove the asparagus and immediately place in a bowl of ice water to stop the cooking process. Let sit for a minute, then drain the water, and toss the asparagus with the zucchini, squash and carrots in a large bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino or parmesan shavings. Serve.