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Author Notes: I had this at a restaurant in Vancouver called Cibo served alongside some seared salmon with salsa verde. A great way to use up some of massive amounts of zucchini that are in the garden and at the market.
It looks especially pretty if you use both green and yellow zucchini or summer squash but just green works well too. —Julie@Kitchen
Serves 4 - 6 people
- 2 small green zucchini
- 2 small yellow zucchini
- 20 Niçoise olives, pitted and chopped
- 2 green onions (scallions) washed well and thinly sliced on the diagonal
- 1/3 pound ricotta salata, crumbled
- 2 tablespoons fresh mint leaves, torn into pieces
- 1 zest of a small, unsprayed lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar (or white wine vinegar, or champagne vinegar...)
- 3 tablespoons extra virgin olive oil
- Squeeze or two of lemon juice
- Fine grain sea salt and freshly ground pepper
- Trim the end of the zucchinis and using a vegetable peeler, shave each one into thin, long strips. Continue to peel each zucchini until you reach the seedy core. Discard the core and place the ribbons of zucchini into a medium bowl.
- To make the vinaigrette place the Dijon mustard, vinegar and some salt and pepper in a bowl and whisk to combine. Slowly add the olive oil, whisking constantly to form and emulsion. Set aside.
- Into the bowl with the zucchini ribbons add the olives, green onions, ricotta salata, mint leaves and the lemon zest. Add the vinaigrette and using your hands or some tongs toss to coat. Add a squeeze or two of lemon juice. Check and adjust seasonings.
The Key to Okonomiyaki
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