1 1/2 tablespoons good quality extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and black pepper to taste
¼ cup toasted pine nuts
Zest of 1 lemon
¼-1/2 teaspoons crushed red pepper flakes
3 large basil leaves, chiffonade
Instructions
With a mandolin, slice the zucchini into thin rounds. Place the slices into a large colander set over a bowl and toss with 3/4 teaspoon salt; leave uninterrupted for 20 minutes to drain.
Rinse the slices well, drain and pat dry with a kitchen towel.
In a large mixing bowl combine the spinach and basil. Toss gently to combine then sprinkle with ¼ cup Parmigiano-Reggiano, remaining ¼ teaspoon salt and pepper to taste. Drizzle 1 ½ tablespoons oil and lemon juice over the greens and toss together.
Arrange the greens on a platter and top with the zucchini. Sprinkle the remaining Parmigiano-Reggiano, pine nuts, lemon zest, red pepper flakes and chiffonade basil over the top. Serve immediately.
