Summer Squash And Carrot Ribbon Salad - cooking recipe

Ingredients

2 small zucchini, ends trimmed
2 summer squash, ends trimmed
2 large carrots, peeled and ends trimmed (1/2 lb)
24 large basil leaves, cut in julienne
3 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon anise seed
salt
freshly ground black pepper

Preparation

Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
Do the same with the yellow squash and carrots.
Toss ribbons with basil in a large salad bowl.
In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.