Zucchini Ribbon Salad

        From bullcityfood.com

• 1/3 cup extra-virgin olive oil (always use good oil for salad dressings)
• 2 tablespoons fresh lemon juice, about 1 large lemon
• 1/4 tsp dried crushed red pepper flakes
• Salt and pepper
• 5-6 medium zucchini
• 1/2 cup fresh basil, chopped
• 1/4 cup pine nuts, toasted
• Small wedge of Parmesan cheese

Whisk together olive oil, lemon juice and crushed red pepper. Season with a generous pinch of salt and black pepper. Set aside.

Slice the ends off of the zucchini and peel long ribbons from top to bottom with a vegetable peeler or mandoline. You want about 4 cups + of ribbons.

Toss the zucchini ribbons with basil, pine nuts and most of the dressing. Add more dressing if desired.

Season with a bit more salt and pepper if needed.

Plate and shave strips of Parmesan cheese over the top or sprinkle with grated Parmesan.