Barcelona inspired zucchini salad. Zucchini ribbons with truffle oil, sun-dried tomatoes, toasted sliced almonds, a hint of garlic, shaved parmesan.
2medium zucchini,cut into thin lengthwise ribbons (using a vegetable peeler or mandoline slicer)
5-6oil-packed sun-dried tomato halves,chopped
1large garlic cloveminced
2tablespoonsextra-virgin olive oil
1tablespoonsliced almonds,toasted (plus more for garnish)
sea salt and freshly ground pepper,to taste
chunk of parmesan,for shaving
3-4teaspoonswhite or *black truffle oil,drizzled (*use black truffle oil if you prefer a more robust aroma and deeper flavor complexity)
Place zucchini ribbons in a medium bowl. Add the sun-dried tomatoes, garlic, olive oil and almonds; season lightly with sea salt and generously with freshly ground black pepper. Toss gently to combine.
Arrange a mound on 4 individual salad plates. Drizzle each salad with truffle oil. Using a vegetable peeler, shave thin curls of parmesan over the salad. Sprinkle with a few more almond slices. Serve immediately.