Zucchini & Parmesan Salad
- 3 zucchini + 3 carrots, peeled into long ribbons with a vegetable peeler
- 6 radishes, thinly sliced
- 1 bunch mint, chiffonaded
- 1/2 cup Parmesan cheese, shaved into strips with vegetable peeler
- 1 recipe Dijon Vinaigrette, using about 2 tablespoons for this recipe
For the dressing, place shallots and vinegar in a small jar and marinate until shallots turn bright pink - about 15 minutes. Add remaining ingredients, screw lid on jar, and shake until well combined.
- Combine carrots, zucchini, radishes, and mint in a large bowl. Toss vegetables with a light coat of dressing. Season to taste with salt and ground pepper. Top with Parmesan cheese shavings and shallots.
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