Zucchini Ribbon Salad with Hazulnuts and Parmesan in a Hazelnut Vinaigrette

A simple summer salad that is easy to prepare ahead of time.  With the abundance of zucchini in our gardens and at the stores that are in season, this is a great dish to accompany chicken, beef, pork, and even a denser fish dish, such as salmon, halibut, or sea bass.

Zucchini Ribbon Salad with Hazulnuts and Parmesan in a Hazelnut Vinaigrette

3-4 zucchini

1 x 2oz bag of hazelnuts

brick of parmesan cheese, approximately 1/4 pound as you will not need much

3 Tablespoons olive oil, plus one additional tablespoon separated

3 Tablespoons hazelnut oil (if not readily available just use additional olive oil)

2 Tablespoons red wine vinegar

juice of 1/2 - 1 whole lemon per taste
1 teaspoon dijon vinegar

1 clove garlic, crushed

1/4 teaspoon dried oregano (or more to taste)

salt and pepper 

2 cups baby arrugula

Top and tail the zucchini.  Using a vegetable peeler or mandolin,  thinly slice the zucchini into ribbons.  Salt and pepper each.  Lightly brush or toss ribbons with 1 Tablespoon olive oil.  On a grill pan heated over medium high heat, spray pan with oil and grill each zucchini slice approximately 1-2 minutes per side until grill marks appear and zucchini is soft.  They can overcook fast so keep a close eye.   Place in colander to drain or on plate.

Toast hazelnuts in a nonstick pan over medium heat.  Stir constantly.  They will start to release their own oils and brown quickly after that.  Approximately 5 minutes, give or take, depending on level of heat.  Remove as soon as they are browned nicely and put in bowl or dish to cool.

Using cheese slicer, thinly slice 8-10 slices of Parmesan cheese into strips.

In a bowl, whisk together 3 Tbsp olive oil, hazelnut oil, red wine vinegar, lemon juice, garlic, Dijon , oregano, and salt and pepper to taste

Lightly toss arugula with 1/3 - 1/2 dressing, until lightly coated.  Put on plate as base.  Add zucchini ribbon on top, sprinkle with nuts.  Drizzle extra dressing over salad and top with Parmesan.  Serve warm or room temperature.