Grilled Zucchini Ribbon Salad (Michael Chiarello) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Ingredients:
6 to 8 large zucchini, roughly 4 pounds |
1 cup extra-virgin olive oil, divided |
sea salt, preferable gray salt and freshly ground black pepper |
6 cloves minced garlic |
1/2 teaspoon red chili flakes |
2 lemons juiced |
2 tablespoon freshly chopped parsley leaves |
2 tablespoon freshly chopped basil leaves |
6 tablespoons toasted pine nuts, optional |
shaved parmesan, to taste |
Directions:
1. Prepare a charcoal grill, or heat a gas grill to high.
2. Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
3. When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.
|
|