Raw Zucchini Carpaccio Salad with Chaloner Raspberry Vinaigrette
This healthy and delicious salad is so fresh it’s absolutely perfect for a hot summer’s day. It’s also incredibly easy to make and can be whipped up in about 10 minutes. Zero fuss for oodles of flavour.
5 medium zucchini, rinsed, top and bottom cut off
200g Parmesan cheese shavings
A handful of micro rocket (if you can’t find micro, use wild rocket instead)
4 tablespoons (60ml) Chaloner olive oil
1-2 tablespoons Chaloner raspberry vinegar (depending on how sour you would like it)
Salt and pepper
- Using a vegetable peeler, shave the zucchini length ways to make ribbons. Arrange the ribbons on your serving plate.
- In a bowl whisk together the olive oil, raspberry vinegar, salt and pepper until well combined. Pour the dressing over the zucchini ribbons and top with the Parmesan cheese and rocket.