sabato 12 febbraio 2011


Salad - Vegetarian - Celiacs safe

1 lb zucchine, small and tender, julienne cut
1 cup Parmigiano Reggiano, shaved
1 bunch of parsley, leaves only
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
salt and pepper

Arrange zucchine and Parmigiano in a bowl or a serving platter.

Prepare the dressing: mince parsley and emulsify it with olive oil, vinegar, salt and pepper. Mix until well combined.

Drizzle over the zucchine/parmigiano salad, toss to coat and serve immediately.

This recipe serves 4

- This is a really easy and quick salad, perfect for vegetarians.
- In order to have a good result, use both olive oil and balsamic vinegar of excellent quality, because the dressing is a great part of this recipe flavor.
- You can substitute parsley with basil.
- Because you need only parsley leaves, freeze the stems; they will be perfect in chicken, fish or vegetable broth and also in soups.

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