Zucchini Crudo Salad
1 tablespoon minced fresh parsley
Zest of 1 lemon
Juice of 3 lemons (1/2 cup total juice)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon honey
Few dashes of Tabasco sauce
Use blender and mix well. Drizzle in 1/2 cup extra virgin olive oil.
2 10-inch zucchinis, chilled
2 10-inch yellow squash, chilled
Slice to paper thin. Mandoline or potato peeler.
1/3 cup toasted pine nuts or blanched slivered almonds, toasted and cooled
1/3 cup diced fresh basil
1 cup small chunks of mozzarella
In a bowl place and toss the squash and zucchini slices, add the pine nuts or almonds, and basil.
Top with the fresh-cut cubes of mozzarella. Sprinkle with some of the vinaigrette to taste, you can save the rest for another use.
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