Summer Squash and Carrot Ribbon Salad

• small zucchini, ends trimmed2
• summer squash, ends trimmed↗2
• large carrots, peeled and ends trimmed (1/2 lb)↗2
• large basil leaves, cut in julienne↗24
• white balsamic vinegar↗3 tablespoons
• extra virgin olive oil↗2 tablespoons
• anise seed1⁄4 teaspoon
• salt↗
• freshly ground black pepper

Step-by-step instructions

1. 1

   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).

2. 2

   Do the same with the yellow squash and carrots.

3. 3

   Toss ribbons with basil in a large salad bowl.

4. 4

   In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.