French Zucchini Salad
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 pounds medium zucchini
1/2 cup pitted Kalamata olives
1/4 cup pine nuts
Whisk oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper in small bowl to blend. Set dressing aside.
Toast pine nuts until fragrant in 350 degree oven. Wash and trim ends from zucchini. If you have a mandoline and enjoy using it, slice zucchini thinly into rounds that way. If you're like me*, use your Cuisinart. Quarter the olives. Place sliced zucchini in large bowl. Add olives and toasted nuts, then dressing; toss to coat. Season to taste with salt and pepper.
Note: I've seen versions of this recipe that include tomatoes, red pepper flakes, fresh basil leaves; that omit the olives; and that top with shaved parmesan. Have fun with it! It's delicious.
That's my contribution to this week's Weekend Cooking, hosted by Beth Fish Reads. Be sure to check out the other entries this week!
*Not lazy. Efficient.