This zucchini, basil & parmesan salad is refreshing and moreish and goes really well as a side for many meat and fish dishes; its tangy, green and crunchy. I’ve made it for gatherings a couple of times and someone always asks for the recipe. The recipe is by London-based Venetian eatery, Polpo, and it’s so easy to toss together.
Serves 4-6 people
Juice of one lemon
6 tbsp extra-virgin olive oil
2 tbsp parmesan, heaped, finely grated
flaky sea salt and black pepper
4 zucchinis, finely sliced
1 handful of rocket
1 small handful of fresh basil leaves
Start by making the dressing: mix the lemon juice with the olive oil, the finely grated parmesan and a little salt and freshly ground black pepper.
Finely slice the zucchini on an angle (or use a mandoline) and put into a bowl. The trick here is to slice the zucchini as thinly as possible.
Add the fresh basil and rocket. Top with enough of dressing to coat, but not too overdressed. You’ll want that bite and crunch.
Toss together, taste, adjust the seasoning and serve immediately.