Kathie Oh's Recipe

Gourmet Ribbon Salad

Category: super salads

1 1/2 pounds zucchini (about 6 medium small tender)
2 tablespoons olive oil
1/2 cup Sliced Almonds
1/4 cup thinly sliced shallot
1 small clove garlic, thinly sliced
salt
freshly ground pepper
1 small chunk Pecorino Romano cheese (1 to 2 ounces)

With a mandoline, vegetable slicer, or knife, cut zucchini lengthwise into long, thin strands.

In a large frying pan, heat oil over medium-high heat. Add almonds, shallot, and garlic; cook, stirring, until lightly browned, 2 to 3 minutes. Add zucchini and cook, stirring, until tender 2 to 3 minutes. Season to taste with salt and pepper. Transfer to a warm shallow bowl or serving platter. With a swivel-bladed vegetable peeler, shave cheese over the top.