2007 Appetizer Category Winner
"This recipe is a great use of height-of-the-season zucchini."
Herbaceous Salad with Lemon Vinaigrette
2007 Appetizer Category Winner
Christen Roye of Texas Culinary Academy
Serving size: 2-4
Ingredients
- 4 cups zucchini, julienne strips (1/4x1/4x2-inch)
- 1 1/2 tablespoons Diamond Crystal® kosher salt
- 1/3 cup extra virgin olive oil
- 1 lemon
- 1 tablespoon white wine or rice vinegar
- 1/2 teaspoon sugar, optional
- 1 small clove garlic, minced
- 1 cup lightly packed fresh parsley leaves (about 1 oz. from a 2 oz. bunch)
- 2 green onions, diagonally sliced
- 2 green onions for garnish, optional
Directions
- Coarsely shred (do not grate) zucchini into medium bowl.
- Sprinkle with Diamond Crystal® kosher salt; toss to mix. Let stand 20 minutes.
- Meanwhile, grate peel (yellow portion only) from lemon to equal 1 1/2 teaspoons; set aside.
- Squeeze lemon to equal 2 tablespoons juice.
- Combine olive oil, lemon juice, vinegar, sugar and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend.
- Cover and refrigerate.
- Rinse zucchini lightly with cold water; drain well.
- Place zucchini on dish towel or several layers of paper towels.
- Shake or blot gently to remove excess moisture.
- Place zucchini, parsley and sliced green onions in medium bowl; toss gently to mix.
- Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
- Garnish with reserved lemon peel and additional green onion, if desired.