Grilled Zucchini Ribbon Salad - Michael Chiarello |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
6 -8 large zucchini, roughly 4 pounds |
1 cup extra virgin olive oil, divided |
sea salt, preferable gray salt and freshly ground black pepper |
6 garlic cloves, minced |
1/2 teaspoon red chili pepper flakes |
2 lemons, juice of |
2 tablespoons fresh parsley, chopped |
2 tablespoons fresh basil, chopped |
6 tablespoons pine nuts, toasted (optional) |
shaved parmesan cheese, to taste |
Directions:
1. Prepare a charcoal grill, or heat a gas grill to high.
2. Wash the zucchini and trim the ends.
3. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise.
4. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.
5. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes.
6. Remove to a plate or a baking dish and let cool slightly.
7. When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan.
8. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top.
9. Eat and enjoy.
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