Zucchini Tagliatelle with Mint, Cucumber, and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Recipe by Dorie Greenspan This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. Fresh mint and lemon give it a nice zip, cucumber and sweet onion offer crunch, and pistachio oil lends fabulous depth of flavor. - bonappetit Ingredients:
6 medium zucchini (about 1 1/2 pounds total), trimmed |
1 large cucumber (about 13 ounces), peeled, seeded, diced |
1 cup finely chopped vidalia or maui onion |
1 1/2 cups (loosely packed) fresh mint leaves, coarsely chopped, divided |
2 teaspoons finely grated lemon peel |
4 tablespoons fresh lemon juice |
2 tablespoons walnut oil |
Directions:
1. Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
2. Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and walnut oil in small bowl, then pour over zucchini mixture; toss to coat.
3. Season with salt and generously with pepper.
4. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
5. Sprinkle remaining chopped mint over salad and toss to coat.
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