shaved zucchini salad with parmesan and pine nuts

We all know the kind. Those songs you stumble upon that you’re totally in love with, and you spend the majority of your time trying to catch it on the radio, waiting around for luck to bring it on so you can crank it up, hoping that it will end up where you are?

It never does, of course. Just like the stranger boy you have a crush on. Not like you spend the majority of your time trying to run into him. But why doesn’t he work a consistent schedule at your favorite coffee shop?

Oh no, no…this isn’t from experience.
Okay, you caught me. But I get coffee at the same time on the same days, so one of us is dropping the ball and it’s not this someone.

Anyway. When I’m listening to the radio, I can’t just catch a radio wave and ride it. I always have this real anxiety that I’m missing an even better song on another channel. Maybe it’s because my mom always taught me never to settle. Or maybe it’s because I’m too worried that I’m missing something. Or maybe it’s some sort of disorder. I am a self-diagnosed hypochondriac, after all.

I am, also, a zucchini-lover. The kind that can devour an entire bowl of roasted zucchini like it’s ice cream, convincing myself that an entire bowl is completely excusable since it’s a vegetable. Just like with ice-cream, you know, since it’s made with milk.

I also like to convince myself that I enjoy eating multiple course meals because I am such an adventurous, wild and crazy kid, even though the last crazy thing I did was try fresh zucchini vs. roasted. And while I was making this Shaved Zucchini Salad with Parmesan and Pine Nuts, I was constantly tempted to turn up the temp. on the oven just as easy as I tap the seek button on the stereo. I couldn’t help but wonder if I was really missing something without the caramelizing goodness that roasting vegetables entails.

Turns out, no. The salad is beyond simple, but just so darn good. It is incredibly refreshing really, and another way to use up that surplus of zucchini at your home garden or local farmers’ markets without cranking up the heat of the oven for the end-of-summer-staple zucchini bread.

I’ve adapted the recipe a bit from the August 2010 issue of Bon Appétit Magazine, opting to add a bit of garlic to the dressing for a little extra kick alongside the crushed red pepper.

This lemon and olive oil dressing is like the Little Black Dress of the food world. It’s simple, elegant, always there when you need it, and makes you feel like a million bucks. This is also a great dressing for more traditional, leafy salads. I especially love the way it hugs the lemon-peppery taste of arugula.

Start by peeling the zucchini with a vegetable peeler. I’m sure you could leave the peeling in for some texture, but I just wasn’t feeling it.

Then you continue shaving the rest of the zucchini into a large bowl. Besides the fact that teeny tiny slices of zucchini are delicious and refreshing, the process is just gorgeous.

Toss the shaved zucchini together with the dressing, move to plates, and top with your toasted pine nuts and shaved Parmigiano Reggiano.

This is a great, healthy side for a summer meal. And forget about thinking you’re missing something by not roasting these zucchini. (Although I’m sure that would be equally delicious). Just settle into this salad and enjoy because I assure you, you won’t be settling for less.

Shaved Zucchini Salad with Parmesan and Pine Nuts
Adapted from Bon Appétit Magazine. Original recipe, here.

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
1 garlic clove, chopped finely
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmigiano Reggiano cheese

Whisk lemon juice, salt, black pepper, crushed red pepper, and garlic in shallow bowl to blend. Continue whisking and gradually add the olive oil. Set dressing aside.

Using vegetable peeler and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbon in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.