3 large zucchini or 2 plus 1 yellow squash, shaved into ribbons with a vegetable peeler
4 radishes shaved thin with a mandoline or finely cut with a knife
2 large lemons, 1 for zest and the other for juice to use in the dressing, save a couple slices for garnish
2 cups ricotta cheese, try to purchase a dryer version verses a wet one you might find in liquid at a deli, the dryer the better
3 heaping tablespoons of freshly grated parmesan cheese
fresh basil and parsley, finely chopped
toasted chopped walnuts
good olive oil
salt and pepper
FOR THE LEMON AND OLIVE OIL DRESSING;
1 part lemon juice to 3 parts olive oil, add some salt and pepper and whisk together
Instructions
Place ricotta into a food processor bowl and process until it's light and creamy about thirty seconds or so, then fold in the parmesan cheese, lemon zest and roughly two tablespoons each of finely chopped parsley and basil. Salt and pepper to taste.
Spread your ricotta mixture onto your favorite platter, drizzle with olive oil.
Make sure your ribbons are shaved as well as the radishes and are ready to go, toss them into a bowl adding some more chopped herbs then gently spoon some of the lemon and olive oil dressing all over tossing ever so lightly, being careful not to over soak the zucchini mixture, a little dressing goes a long way.
Arrange the zucchini nicely on top of the whipped ricotta, leaving an edge so the ricotta shows.
Sprinkle the toasted walnuts all over and arrange a few slices of lemon for garnish around the platter.
Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/06/zucchini-ribbon-salad-whipped-ricotta.html