Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts

Ingredients

• 3 medium zucchini
• 1 tablespoon mayonnaise (see notes)
• 2 tablespoons lemon juice (from about 1 lemon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup parmesan cheese (shaved)
• 1/4 cup pine nuts (toasted)

Method

1. In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
2. Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
3. Add the zucchini ribbons to the dressing and toss well to coat.
4. Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).