Zucchini Salad with Pecorino, Basil and Almonds

Name: Zucchini Salad with Pecorino, Basil and Almonds
Total time: 1200 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small shallot, minced (about 2 tablespoons); 2 tablespoons capers, chopped or not, plus 2 teaspoons caper brine; 1 teaspoon lemon zest, plus 1 tablespoon juice; 1 garlic clove, minced; Kosher salt and black pepper; 3 medium zucchini or summer squash (200 grams each or 6 to 7 ounces each); 1/3 cup shaved Pecorino-Romano cheese; 1/4 cup torn fresh basil; 1/4 cup chopped flat-leaf parsley; 1/3 cup roasted salted almonds, coarsely chopped

Ricardo @tallcook

Manhattan, New York, United States

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.

#GlobalApron #raw #vegetarian

Ricardo @tallcook

Manhattan, New York, United States

#GlobalApron #raw #vegetarian

Saved

Ingredients

20 minutes

4 to 6 servings

3 tablespoonsextra-virgin olive oil
1small shallot, minced (about 2 tablespoons)
2 tablespoonscapers, chopped or not, plus 2 teaspoons caper brine
1 teaspoonlemon zest, plus 1 tablespoon juice
1garlic clove, minced
Kosher salt and black pepper
3medium zucchini or summer squash (200 grams each or 6 to 7 ounces each)
1/3 cupshaved Pecorino-Romano cheese
1/4 cuptorn fresh basil
1/4 cupchopped flat-leaf parsley
1/3 cuproasted salted almonds, coarsely chopped

Saved

Steps

20 minutes

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.
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.
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.