| This recipe is liked by 0 person(s). |
ZUCCHINI - Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts Recipe courtesy Bobby Flay Serves: 4 servings Ingredients | |
| 2 medium | zucchini, sliced lengthwise into thin strips |
| Canola oil | |
| Salt | |
| freshly ground black pepper | |
| 1 tablespoon | Dijon mustard |
| 1/4 cup | freshly squeezed lemon juice |
| 1 teaspoon | finely grated lemon zest |
| Honey | |
| 2 tablespoons | finely chopped fresh flat-leaf parsley, plus leaves for garnish |
| 1/2 cup | extra-virgin olive oil |
| Wedge | Pecorino Romano, for shaving |
| 2 tablespoons | toasted pine nuts |
| Fresh mint leaves, torn | |
Directions
Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
Copyright 2012 Television Food Network G.P.
All Rights Reserved
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe