Insalata di zucchine crude ai profumi d'estate
"My longtime friend Viola Buitoni is a chef instructor in San Francisco and one of the best cooks I know. Enjoy her recipes!" - Franluca
For 4 people:
6 small light green or yellow zucchini or a mix of the 2
1/2 a small red onion
1/4 cup almonds or other nuts
1 handful basil with flowers pepper to taste
Using a mandolin, a shaver or a very sharp knife, slice the zucchini and onion paper thin into a bowl. Sprinkle with salt and douse with lemon juice.
Toss well, cover and set aside and let stand while preparing the rest of the ingredients.
Blanch the almonds in boiling water for about 2 minutes. Slide them out of the skin and toast them at 325˚F until a golden beige. When cool, slice them.
Pick and wash the basil leaves, dry them carefully, stack them, roll them longitudinally and cut them into thin ribbons.
When ready to serve the salad, add the almond and basil and toss well. Dress with olive oil season with pepper. Toss again and adjust seasoning if necessary.
as first published on
Viola's Italian Kitchen
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