Thursday, August 5, 2010

Shaved Zucchini, Mushroom or Asparagus Salad

After working in the garden all day, I decided upon a pretty simple dinner for this evening. The zucchini has just started the summer take a raw shaved zucchini salad sounded perfect. The lemon juice in this recipe tenderizes this vegetable and after the addition of Olive Oil and Parmesan cheese you have the perfect side dish for most any summertime meal.

The key to this recipe is really fresh ingredients. I have used fresh shaved asparagus, mushrooms or zucchini for this combination of ingredients. Use a vegetable peeler with the asparagus and zucchini, and a knife with the mushrooms.  Let the lemon tenderize the vegetables at least  a half an hour.
2 Zucchini, if doing asparagus approx 30 stems, mushrooms approx 6 ounces.
2 tablespoons Extra Virgin Olive Oil
2 tablespoons fresh olive oil
1/2 cup shaved Parmesan cheese
1/4 teaspoon salt
fresh pepper

To Prepare: Shave Vegetable with vegetable peeler, (mushrooms cut thinly) Place in bowl with olive oil, lemon juice and salt. Refrigerate, then toss in shaved Parmesan Adjust for salt, add pepper..
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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