Grilled Black Truffle Zucchini Salad

2 zucchini, thinly sliced lengthwise
Black Truffle Oil, to taste
1/4 c. fresh shaved Parmesan
1/2 c. pine nuts
3 Roma tomatoes, sliced thinly
1 yellow pepper, sliced thinly
4 c. arugula
Medium Extra Virgin Olive Oil, to taste
salt, to taste


Thinly slice zucchini using a potato peeler; turning when you see seeds. Lay sliced zucchini on a cookie sheet and drizzle with Black Truffle Olive Oil, sea salt, and pepper. Then grill until you have grill marks on both sides just a couple minutes. Set aside to cool. Toss arugula, tomatoes, and peppers with Extra Virgin Olive Oil and salt. Lay zucchini on top, and sprinkle pine nuts and Parmesan to finish.

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