Zucchini Carpaccio Salad

1 cup flat-leaf parsley 1 cup basil ¼ cup extra-virgin olive oil 1 tablespoon champagne vinegar Juice of ½ small lemon (about 2 tablespoons) 1 garlic clove, crushed 1 teaspoon honey or agave Sea salt and fresh black pepper


Make the vinaigrette: Combine the parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, 

Pinches of salt and pepper in a food processor and blend until ingredients are combined, but not pureed.

You want to still see green flecks. Taste and adjust seasonings. Set aside.

Using a mandolin, shave the un-peeled zucchini into thin coins. Toss the zucchini, scallions, and some of the vinaigrette together.

Adjust seasonings again if necessary.

Arrange on a platter and top with the sun-dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

Cover leftover dressing and store it at room temperature.