Description
A simple and elegant salad that tosses lightly grilled zucchini ribbons with toasted walnuts, Pecorino cheese in a lemony vinaigrette.
Ingredients
- 4 whole Medium Zucchinis
- ½ Tablespoons Olive Oil
- Fresh Ground Pepper, to taste
- ¼ cups Toasted Walnuts, Roughly Chopped
- ½ cups Shaved Pecorino Romano (or Parmesan Cheese; Loosely Packed)
- FOR THE VINAIGRETTE:
- 2 Tablespoons Olive Oil
- 2 Tablespoons White Wine Vinegar
- 2 teaspoons Maple Syrup
- 1 teaspoon Lemon Juice
- ½ teaspoons Dijon
- 1 teaspoon Fresh Lemon Zest
- 4 whole Medium Zucchinis
- ½ Tablespoons Olive Oil
- Fresh Ground Pepper, to taste
- ¼ cups Toasted Walnuts, Roughly Chopped
- ½ cups Shaved Pecorino Romano (or Parmesan Cheese; Loosely Packed)
- FOR THE VINAIGRETTE:
- 2 Tablespoons Olive Oil
- 2 Tablespoons White Wine Vinegar
- 2 teaspoons Maple Syrup
- 1 teaspoon Lemon Juice
- ½ teaspoons Dijon
- 1 teaspoon Fresh Lemon Zest
Preparation
Preheat grill over medium-high heat.
Using a vegetable peeler, peel the zucchini into ribbons, discarding the seedy center. Toss ribbons in olive oil to coat, then season with ground pepper.
Working in multiple batches of 8 or so ribbons at a time, arrange on the grill. Grill for a minute or so (depending on the temperature of your BBQ) until zucchinis are lightly marked. It is only necessary to grill one side of the zucchini. They should be slightly softer but not limp. Continue until all zucchini ribbons have been grilled.
To prepare vinaigrette, whisk together olive oil, white wine vinegar, maple syrup, lemon juice, dijon and lemon zest.
Toss ribbons in vinaigrette and top with walnuts and Pecorino. Serve immediately.
No comments:
Post a Comment