Raw Courgette Salad with Lemon and Parmesan Recipe
This is a very simple French salad made from raw courgette, thinly sliced into rounds or ribbons, with lemon, olive oil and cheese shavings. In French homes it often appears in summer as a quick side to grilled meat or fish, when no one feels like standing over the stove for long. It’s light, crunchy and pleasantly citrusy.
Prep Time
15 min
Total Time
15 min
Servings
2
Ingredients
- courgette small, young pieces - 2 piece
- lemon juice and some zest - 0.5 piece
- olive oil good quality - 2 tablespoon
- hard aged cheese e.g. Parmesan, cut into thin shavings - 30 g
- pine nuts lightly toasted - 20 g
- fresh mint chopped leaves - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
zucchini
Preparation
- Wash the courgettes and trim the ends. Using a vegetable peeler or a very sharp knife, slice them lengthwise into very thin, long strips resembling ribbons.
- Toast the pine nuts in a dry pan over medium heat for 2–3 minutes, stirring often, until lightly golden and fragrant. Remove from the pan so they don’t burn.
- Scald the lemon with boiling water and dry it. Grate a little zest (only the yellow part), then squeeze the juice from half the lemon.
- In a small bowl, mix the lemon juice, 2 tablespoons of olive oil, a pinch of salt and pepper. Whisk with a fork for about 20–30 seconds until the dressing is smooth.
- Transfer the courgette ribbons to a large bowl, drizzle with the lemon and olive dressing and very gently toss with your hands so all the slices are coated.
- Add the chopped mint and toss lightly again.
- Transfer the salad to a serving plate, sprinkle with the cheese shavings and toasted pine nuts. Finish with a little grated lemon zest if you like.
- Serve immediately, before the courgette releases too much juice and softens.
Storage
In fridge:
1 days
Freezing:
No
This salad is best eaten fresh, but if you have leftovers, store them in the fridge in a closed container and eat within 1 day. Expect the courgette to soften and release more juice.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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