Ribboned Courgette Salad Recipes

Steps:

• In a large bowl pour in the lemon juice and season well with salt and pepper. Whisk in the olive oil then add the chopped herbs.
• Put your courgette through your spiralizer on its large noodle attachment and tip the ribbons into the bowl with the dressing. Toss everything together and serve immediately.

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

Steps:

• Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
• Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
• Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
• *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

Steps:

• Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
• Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

Steps:

• Heat oven to 200C/180C fan/gas 6 and tip the pine nuts onto a baking tray. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.
• Roast for about 5 mins until the pine nuts are golden and toasted, then remove from the baking tray and set aside. Return the croutons to the oven for a further 5-8 mins until golden.
• Meanwhile, wash and dry the kale and add to the courgettes with the goat's cheese, mint and raisins. Toss everything together.
• Make the dressing by combining all the ingredients. Season well. Drizzle the dressing over the salad and then toss to coat.
• Pile the salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.

Steps:

• Using a vegetable swivel peeler or mandolin, slice the courgettes into long thin ribbons and place in a shallow serving dish. Whisk the lemon juice with the olive oil in a small bowl and season generously.
• Drizzle over the courgette ribbons and leave to marinate for 15 mins before serving.