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Zucchini Salad with Pecorino, Basil and Almonds
Introduce
Chef :
RicardoZucchini Salad with Pecorino, Basil and Almonds
This zucchini salad by Alexa Weibel makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.
Ingredient
Food ration :
4 to 6 servingsCooking time :
20 minutes
3 tablespoons
extra-virgin olive oil
2 tablespoons
capers, chopped or not, plus 2 teaspoons caper brine
1 teaspoon
lemon zest, plus 1 tablespoon juice
1/3 cup
shaved Pecorino-Romano cheese
1/4 cup
torn fresh basil
1/4 cup
chopped flat-leaf parsley
Cooking instructions
* Step 1
In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
* Step 2
Trim the ends of the zucchini and cut each squash into 5-cm segments. Slice the segments lengthwise into 1/2-cm-thick slabs, then slice those slabs lengthwise into 1/2-cm-thick batons. Add to a large bowl.
* Step 3
Just before serving, season the zucchini with pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.
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Tag
Lunch
Appetizer
Salad
Zucchini
extra-virgin olive oil
small shallot, minced (about 2 tablespoons)
capers, chopped or not, plus 2 teaspoons caper brine
lemon zest, plus 1 tablespoon juice
garlic clove, minced
medium zucchini or summer squash (200 grams each or 6 to 7 ounces each)
shaved Pecorino-Romano cheese
torn fresh basil
chopped flat-leaf parsley
roasted salted almonds, coarsely chopped
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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