Serves: 4 Preparation time: Cooking time: Difficulty: Easy - for beginners Dietry guidance: v
Tags: salad ·
Ingredients
2 each small zucchini and yellow summer squash
2 lg carrots, peeled, ends trimmed
24 large basil leaves or dried basil
3 TBS white balsamic vinegar
2 TBS extra-virgin olive oil
1/4 tsp anise seeds
1/2 tsp Kosher salt
1/4 tsp ground pepper
Method
1. Trim ends of zucchini and squash. Using vegetable peeler, shave each squash into long, wide very thin strips. When you reach the center of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that's left is the center seed column. Shave the carrots in the same fashion.
2. Toss zucchini, squash, and carrot ribbons iwth basil in a large service bowl. In a smaller bowl, wisk the vinegar, olive oil, anise seeds, salt and pepper. Drizzle over vegetable ribbons and toss.
Serve immediately.