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
1
Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper.
2
Sauté on low- medium heat for a few minutes and set aside to cool.
3
In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.
4
Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito!
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
