Author Notes
I first came across a raw Zucchini Salad in Gourmet Magazine in August 2004. At that time, the zucchini was tenderized in a salt bath. Today I blanche it quickly which has the added effect of sealing in the color. Unlike lettuce-based salads, this light and colorful salad holds its freshness and appeal on a buffet table for several hours. Enjoy it with some grilled chicken for a simple summer meal. —Lynda Marren
Ingredients
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1 cup
pine nuts
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1/4 cup
kosher salt, divided
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5
medium zucchini
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5
medium straight-neck yellow squashes
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2
lemons, zested and juiced
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1/4 cup
olive oil
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2
shallots, chopped
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1/4 cup
parsley, chopped
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1/2 teaspoon
sea salt
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1/2 teaspoon
black pepper
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1/4 cup
chopped mint, plus more for garnish
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1/4 cup
basil, chiffonaded, plus more for garnish
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1 cup
crumbled feta cheese or shredded Parmesan cheese
Directions
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Toast pine nuts in a dry saute pan on medium heat until golden, about 4 minutes. Set aside to cool.
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Place 2 medium pots of water over high heat to boil. Add 2 tablespoons kosher salt to each pot. Set two bowls of ice water near the stove.
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Slice the zucchini on the bias, lengthwise into thin ribbons. A mandolin works well for this if you have one. Slice the yellow squash in the same way.
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When the water boils, transfer the zucchini to one pot and the squash to the other pot. Boil each for just 2 minutes. Drain and transfer to the ice baths to cool. Drain once again and pay dry with paper towels.
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Once cooled and dry, transfer squash together to a large bowl. Now that the squash and zucchini were individually blanched, it can be mixed together without blending colors. Place the bowl in the refrigerator for 20 minutes.
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Mix the lemon zest, olive oil, shallots, parsley, salt, pepper, mint and basil in a small bowl.
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Pour lemon juice over the squash.
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Combine the dressing with the squash and mix well. Add the cheese.
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Garnish with pine nuts and fresh herbs. Serve at room temperature.
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