Friday, July 11, 2008

Grilled Zucchini Ribbon Salad

This one is a great summer salad. Especially if you have a lot of zucchini lying around like I do:)

I skip the garlic, the taste just didn't work out for me. If you want, prepare it without the garlic and see how you like it before adding it.

I also added some cherry tomatoes. If you don't cut them into halves or so it doesn't get the zucchini moist, which is what I preferred.




6 to 8 large zucchini, roughly 4 pounds
1 cup extra-virgin olive oil, divided
Sea salt, preferable gray salt and freshly ground black pepper
6 cloves minced garlic
1/2 teaspoon red chili flakes
2 lemons juiced
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped basil leaves
6 tablespoons toasted pine nuts, optional
Shaved Parmesan, to taste

Prepare a charcoal grill, or heat a gas grill to high.

Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.

Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.

When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top.

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