It's been well over a year since I've updated this blog with a new recipe. A lot of it has to do with being really busy with every day life and not having the inspiration to come back here to write about the food I am cooking. But I made a decision to change that when I updated the entire site with a new design and even have a new logo for my blog name. My thinking is that one day I aspire to have my own food company so Fairpine Lane would be the brand name and perhaps this logo will carry through as well.
So with that said, I am sharing a very simple recipe for a salad that I find visually incredibly beautiful. The flavors are clean, distinct and marry together nicely into a salad that I would proudly serve any guest in my kitchen.
Using an ordinary veggie peeler, I ran it down lengthwise a ripe zucchini, creating paper-thin ribbons that pile elegantly on a plate. Some shavings of Parmigiano-Reggiano, fresh mint leaves and drizzles of extra-virgin olive oil and yuzu rice vinegar bring everything together into a very yummy salad. With a few cracks of fresh black pepper and a sprinkle of sea salt, it's ready to eat.
I am planning on making this salad for my next dinner party and would serve this with a hearty meat loaf and spaghetti pie. Curious? Those recipes will be in my next post so come back to check them out.
Happy eating! Julie