Zucchini & Carrot Ribbon Salad with Heirlooms and Thyme Oil

Well the good news is that I'm back to the blog. The bad news...battling chronic writers block...

When I think of zucchini, the first thing that comes to mind is my grandmother's garden in the summertime. Inevitably there would come a point when the overgrowth of zucchini caused my aunts and uncles to compare notes on who had received more and who could still stand to have a few pounds pawned off on them. 

The good news about the excess is that there are a multitude of zuchinni recipes worth trying. On the deceptively unhealthy, but delicious end of the spectrum we have zucchini bread (myth busters here). On the other hand we have raw salads, which although lower in calories, require a bit of a flavor boost. I was pleasantly surprised by the savory touch provided by the thyme oil. In just 20 minutes, everyday olive oil was transformed into an herb infused delicacy!

On the road to exploring new cooking techniques, I decided to purchase a mandolin to help with the ribbon creation. An everyday vegetable peeler proved to be easiest for the carrots, but after a few practice runs with the zucchini, I was able to get the rhythm of cutting on the mandolin. Mission accomplished! With that said, a vegetable peeler will work just fine for the zucchini too.

Thyme sprig carcasses (I decided to work some of the remaining leaves off the sprigs and keep in the oil).

The recipe:
(Adapted from Martha)
1 generous handful fresh thyme sprigs (about 1/2 ounce)
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 baby zucchini (or 1 large), thinly shaved
3 carrots, thinly shaved
1 cup mixed heirloom tomatoes, cut in half crosswise (1 cup)

1/4 c spinach, roughly chopped
1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
Pinch of red-pepper flakes
1/4 teaspoon coarse salt
Coarsely ground pepper
3 ounces fresh ricotta (1/3 cup)
Balsamic Glaze (now sold at Trader Joes!, also found at whole foods)

Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes.  

Meanwhile, slice the remaining ingredients and add into a separate bowl. 

After the 20 minutes, discard thyme sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 3 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).

Combine the dressing with the zucchini, carrot, tomatoes, spinach, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with balsamic glaze.