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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Shaved Zucchini Salad with Almonds and Asiago

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

     Shaved Zucchini Salad with Almonds and Asiago  Empty Shaved Zucchini Salad with Almonds and Asiago

    Post by Lobo Sun 24 Jan 2016, 8:37 pm

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    Shaved Zucchini Salad with Almonds and Asiago
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    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 4
    Midway through summer, after author Jeanne Kelley has enjoyed plenty of zucchini—sautéed, grilled, pureed in soup and shredded in pancakes—she’s ready for a change but is still flush with zukes. Shaving raw zucchini for this pretty salad is inspired relief! Try using a mixture of green and golden zucchini; be sure to choose long, narrow squashes for the best ribbons. Serve as an elegant starter or a light side dish to grilled fish.






    • 62

    Ingredients:


    • 1/4 cup extra-virgin olive oil
    • 2 Tbs. fresh lemon juice  
    • 1 garlic clove, pressed
    • 1/4 tsp. kosher salt, plus more, to taste
    • 3/4 lb. zucchini, trimmed
    • 1/4 cup chopped fresh flat-leaf parsley leaves
    • Freshly ground pepper, to taste
    • 1 cup baby arugula leaves
    • 1 oz. Asiago cheese, shaved
    • 2 Tbs. almonds, toasted and chopped

    Directions:

    In a large, shallow serving bowl, whisk together the olive oil, lemon juice, garlic and the 1/4 tsp. salt until the salt dissolves.

    To make the zucchini ribbons, using a vegetable peeler, shave long strips of squash from the stem to the blossom end. Continue making ribbons until half of the zucchini is shaved, then turn the zucchini over and continue shaving ribbons from the opposite side. Transfer the ribbons to the bowl with the dressing.

    Add the parsley to the zucchini, season with salt and pepper, and toss gently. Then gently toss the arugula into the zucchini mixture, and garnish with the cheese and almonds. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).

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