Courgette Salad with Rocket, Parma Ham & Buffalo Mozzarella Recipe

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By Belle Isle Published: October 4, 2012

  • Yield: 4 Servings
  • Prep: 10 mins

Ingredients

Instructions

  1. To make the basil and lemon dressing, whisk the olive oil and white wine vinegar together and season with sea salt and black pepper. 2. Whisk in the honey, lemon zest and juice, and the torn basil leaves. Mix until well combined. 3. Using a potato peeler or a mandolin, peel long ‘ribbons’ of courgette onto a large salad platter. Drizzle over a little of the basil dressing, making sure to coat each courgette strand. 4. Build up the rest of the salad by tearing off pieces of buffalo mozzarella and placing on top of the courgette. 5. Tear the slices of parma ham into long strands and place onto the salad, along with the arugula leaves. 6. Drizzle over some more of the dressing to ensure that the salad glistens. Serve immediately.
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