Zucchini Ribbons with Cherry Tomatoes and Basil

You will needWoman Chef

1 large shallot, small dice

½ c lemon juice

2 anchovy filets, minced

1 small clove garlic, minced

1 c extra virgin olive oil

½ T whole grain mustard

2 zucchini, sliced length wise in ribbons (I use a mandolin)

¼ cup basil leaves, torn

2 T Parmesan cheese

½ c cherry tomatoes, halved

salt & pepper

Place the anchovy and garlic into a mortar and pestle, work into a paste. In a small bowl combine the shallots, lemon juice, whole grain mustard and the anchovy paste, mix well.  Slowly whisk in the olive oil and season.  In a separate bowl combine the zucchini ribbons, basil, cherry tomatoes and just a few tablespoons of the dressing. I like to see how much the zucchini absorbs and adjust if necessary. Finish with a sprinkle of Parmesan cheese.

I like to serve this dish with a piece of grilled tuna sliced over the top but you could also add pork or chicken. The most prized tools of my kitchen are a mandolin and a mortar and pestle. They are relatively easy to find and extremely useful.

Have a great week!

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com