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
Instructions
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