Sunday, July 24, 2011
I used penne pasta (cooked according to the package and then rinsed under cold water) and tossed with crumbled feta, cherry tomatoes and zucchini ribbons. For the dressing, I used olive oil, some apple cider vinegar, salt & pepper. Remember, depending on the size of your salad the amount of dressing you need to make will vary. For most vinaigrette dressings, try to keep your oil to vinegar ratio at 3:1. Be adventurous if you like and add in herbs, spices, onions, shallots, lemons or honey or try different types of vinegars (raspberry, balsamic etc.). Whisk to emulsify in a glass or ceramic bowl or shake in a mason jar to incorporate.
Making zucchini ribbons is very easy. Just wash the zucchini and cut off the ends. Next grab your vegetable peeler and start 'shaving' off thin lengthwise strips of zucchini stopping and turning when you see the seeds.