Grilled zucchini salad with lemon-herb vinaigrette, cheese, and pine nuts
Votes: 8
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Bobby Flay doesn't just make a typical green salad with zucchini; he makes this vegetable the centerpiece of the recipe, lightly grilling it and then marinating it in a mustard-lemon vinaigrette. He serves the salad topped with crunchy pine nuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium zucchini, cut into thin strips lengthwise
- Canola oil
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper
- 1 tbsp. freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest
- Honey
- 2 tablespoons finely chopped fresh parsley leaves, plus more for garnish
- 1/2 cup extra-virgin olive oil
- A piece of Pecorino Romano cheese, for slicing
- 2 tablespoons toasted pine nuts
- Fresh mint leaves without sprigs
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Cooking the dish according to the recipe:
- Preheat the grill to high. Brush both sides of the zucchini strips with canola oil and season with salt and pepper to taste. Grill for about 1 minute per side (until the strips begin to char and are tender), then transfer to a plate.
- For the vinaigrette sauceIn a small bowl, combine Dijon mustard, lemon juice, lemon zest, honey to taste, salt and pepper to taste, and parsley. Slowly whisk in the olive oil until emulsified.
Pour the vinaigrette over the zucchini and let marinate for 15 minutes at room temperature. Sprinkle with grated cheese, pine nuts, and mint leaves.
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