Tantillo Recipes

Zucchini Ribbon Salad with Arugula and Pine Nuts

April 8, 2016

Tantillo Recipes

Ingredients

2 Zucchinis

Salt and pepper

1-2 oz Tantillo California Extra Virgin Olive Oil

Sea Salt and Pepper

4 oz baby arugula

1/4 cup toasted pine nuts

Shaved Parmesan as desired

Red pepper flakes to taste

Dressing:

1 pinch cumin

1 lemon, juiced

1 oz Tantillo California Extra Virgin Olive Oil

Directions

1Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper.

2Sauté on low- medium heat for a few minutes and set aside to cool.

3In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.

4Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito!

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