Directions:
- To prepare the dressing, in a small bowl whisk together the oil, honey, lemon zest and juice, garlic and fennel seeds. Season with salt and pepper, then set aside.
- To prepare the marinade, in a small bowl combine the vinegar, garlic and 1/4 teaspoon each of salt and pepper. Add the mint and set aside.
- In a large skillet over medium-high, heat about 1/4 inch of olive oil until hot but not smoking. Working in batches if necessary, slide the zucchini slices into the skillet in a single layer. Do not crowd the skillet. Fry, turning the slices often with a fork, for 7 minutes, or until golden and flecked with dark spots.
- As the zucchini slices finish frying, transfer them to the marinade. Let the zucchini marinate for at least 10 minutes.
- To assemble the salad, place the arugula in a large bowl. Remove the zucchini slices from the marinade and add to the arugula. Drizzle with the dressing, then toss gently. Top with shaved ricotta salata.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.2 Kcal (574 kJ) | ||
| Calories from fat | 109.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 19% | |
|---|---|---|---|
| Sodium | 172.25mg | 7% | |
| Potassium | 160.59mg | 3% | |
| Total Carbs | 3.64g | 1% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 167.27 Kcal (700 kJ) | ||
| Calories from fat | 133.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 19% | |
|---|---|---|---|
| Sodium | 210mg | 7% | |
| Potassium | 195.78mg | 3% | |
| Total Carbs | 4.44g | 1% | |
| Sugars | 1.68g | 6% | |
| Dietary Fiber | 1.57g | 5% | |
| Protein | 4.1g | 7% | |
| Vitamin C | 8.3mg | 11% | |
| Iron | 0.8mg | 4% | |
| Calcium | 75.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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