Zucchini Carpaccio Salad with Parmesan Basil and Walnuts Recipe

Ingredients

• 1 pound zucchini (about 2 medium), sliced into 1/16th-inch disks on a mandoline
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 1/4 cup shredded Parmigiano-Reggiano cheese
• 1/2 cup chopped walnuts, toasted if desired
• 3 tablespoons finely sliced fresh basil leaves

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