Elegant and delisious dish and easy to cook



  • 4 zucchini, small (about 5 inches or 16 cm)
  • flaked sea salt
  • vinaigrette dressing (home-made or shop-bought, nice quality)
  • 1/2 teaspoon Tabasco sauce (or to taste)
  • 4 tablespoons pine nuts (heaped, I used a lot and didn't measure)
  • 1/2 cup parmesan cheese, shaved (use any sharp, flavourful cheese)
  • 1/2 teaspoon black pepper


  1. Wash, top and tail the zucchini.
  2. Using a potato peeler or mandoline, shave the zucchini into ribbons. Discard the outside edges and the last parts you cannot really slice properly.
  3. Put the zucchini in a sieve or colander, sprinkle lightly with sea salt, (lifting them with your hand to distribute evenly).
  4. Leave for 30 - 60 mins over a bowl to drain.
  5. Heat a small pan, add the pine nuts. Let the nuts heat and color a little, shaking the pan (they burn easily!). Then take off the heat.
  6. Add the Tabasco to the vinaigrette, and whisk with a fork to mix. Don't use a creamy dressing, which does not suit this delicate salad.
  7. The zucchini does not shed a lot of liquid, so after some time, put it into a bowl and toss with the vinaigrette.
  8. Shave the parmesan in large bits. (Or use any really sharp or flavourful cheese).
  9. Lift the zucchini from the dressing, into a shallow dish. Add the cheese to the shaved zucchini, and then sprinkle with the nuts. Sprinkle over black pepper.



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