Zucchini and Hazelnut Salad
Fresh From Eva's Kitchen
Fresh From Eva's Kitchen
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Ingredients

  • 1/3 cup shelled hazelnuts
  • 7 small zucchini (about 1¾ lb [795 g])
  • 4 tbsp [60 ml] extra-virgin olive oil
  • Sea salt and black pepper
  • 1 tsp [5 ml] balsamic vinegar
  • 1¼ cups mixed green and purple basil leaves
  • 3 oz [85 g] top-quality parmigiano-reggiano, broken up or very thinly sliced
  • 2 tsp [10 ml] hazelnut oil

Instructions

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