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Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts
Ingredients
  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • ½ cup extra-virgin olive oil
  • Wedge Pecorino Romano, for shaving
  • 2 tablespoons toasted pine nuts
  • Fresh mint leaves, torn
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