Here is a new favorite recipe....
Zucchini Salad
4 - 6 Zucchini peeled
1/2 C of Pine Nuts Toasted
Parmesean Cheese (cut into ribbons w/a veggie peeler) to taste
6 cloves of minced garlic
Olive Oil
Balsamic Vinegar
1/4 tsp Parsley
1/4 tsp Basil (optional)
Salt
Pepper
Cajun Seasoning (i.e., Tony Chechere)
Dressing:
1/3 C of Olive Oil
6 cloves of galic
Parsley
Basil (if using)
Balsamic Vinegar
Mix the oil and the garlic, Parsley, and Basil together in a small bowl. Add the vinegar until the dressing is still thick, but the oil and the vinegar are emoulsefying. Let marry while preparing the salad.
Salad:
Toast pinenuts in a 350 degree oven for 3-5 minutes.
Using a Mandolin or Veggie Peeler, cut the Zucchini into long thin ribbons.
When all Zucchini has been cut, place all pieces in a bowl. Sprinkle with oil, salt, pepper, and cajun seasonings.
Grill Zucchini on one side until limp. Remove to a plate to cool.
When all Zucchin has been grilled place on a serving platter, add dressing, toss to coat. Sprinkle on pinenuts and top with Parmesean Cheese Curls.
Serve room temperature!
Most Active
Recent Topics
