Summer Salad - cooking recipe

Ingredients

1, 4 oz. block of parmesean cheese
2 lemons, finely zested and juiced
1 clementine/orange, finely zested and juiced
10 basil leaves
1 tbsp Dijon mustard
1/2 cup extra virgin olive oil
1.5 lbs of zucchini (about 3 of them)
1 cup slivered almonds

Preparation

1. Using a peeler, peel the zucchini to remove green skin first. Then peel the remaining zucchini, cutting the peel shavings smaller so they look as thin as spaghetti noodles. The picture on the recipe looks like noodles. Put them all into a bowl.

2. Zest the outsides of the lemons and orange into your food processor (or bowl if you don't have one). Then cut them in half and squeeze the juice into your bowl/processor (don't let seeds into the mix).

3. Grate the parmesean and put half into your bowl/processor. Keep the other half out for garnish in the end.

4. Combine the grated parmesean, juices/zests, basil and mustard together. Add the olive oil (drizzle it in as you mix). Mix with your food processor at this point, or just mix by hand.

5. Add this dressing/mixture to the zucchini and top with slivered almonds and parmesan slices.