"Courgetti" Salad with Creamy Roquefort and Juicy Peaches
August 10, 2015
Photo by Renée Kemps
Juice and zest of 1 lemon, divided
sea salt and freshly ground pepper, to taste
In This Recipe
Preheat oven to 400° F (200° C) and bring a bit pot of water to a boil.
Use a box grater or spiralizer to make "spaghetti" out of the zucchini.
Blanch the zucchini for 2 minutes in the boiling water. Drain and set on the side.
Toast the pistachios in the oven for about 5 minutes, until golden and crispy.
Place pistachios, basil, mint, olive oil, and lemon juice in a blender or mortar. Blend until fairly smooth and season with salt and pepper.
Add to zucchini and toss to combine.
Mix the Roquefort with the lemon zest, honey, salt, and pepper. Place under the broiler for 1 minute, until golden and crispy on top.
Cut the peach into wedges. Set aside.
Serve the zucchini mixture and crumble the Roquefort over top. Finish with the peaches and serve.
See what other Food52ers are saying.
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August 13, 2020
Lovely recipe but blanching zucchini for two minutes??? Yikes.
August 12, 2020
Texture and flavor just not doing it for me.
October 3, 2017
This was delicious! Served with grilled chicken to make it a meal and subbed almonds for the pistachios. I loved the blue cheese and lemon combination. Adding this one to my lovely meal repertoire. :)
August 20, 2016
what do you recommend serving this dish with?