Thursday, September 5

Grilled Zucchini Salad



I've been on a zucchini craze lately. It's cheap, available everywhere, and always consistent - no unreliable differences in taste or texture like you can find with other summer produce like tomatoes or corn. It's great on the grill, and I find that if you slice it lengthwise into thin, long planks, it can be cooked directly on the grates without falling through. This simple salad is my favorite way to enjoy it and everyone who I've made it for raves about it. The grilled zucchini is really the star of the dish, but the fresh herbs and nutty Parmesan cheese enhance the flavor. It's great served warm, but it can easily hold up for a few hours (no soggy dressed greens to worry about) if you want to prepare it in advance of guests arriving.


Grilled Zucchini Salad:
For Dressing
  • Whisk together the juice of 1 lemon and 1/2 tbsp. Dijon mustard.
  • Slowly whisk in 1/4 c. extra virgin olive oil and season with salt and pepper. 
For Salad
  • Trim the ends off of 2-3 zucchini and slice into 1/4" thick lengthwise slices.
  • Brush the slices with canola oil and season with salt and pepper.
  • Grill the zucchini over high heat for 6-8 minutes, turning once.
  • Arrange the zucchini on a platter and drizzle with the dressing.*
  • Sprinkle 2 thinly sliced scallions and a handful of fresh parsley leaves** on top.
  • Use a vegetable peeler to create 1/4 c. of large shavings of Parmesan cheese and sprinkle on top.
  • Salad can be served immediately or at room temperature.

Serves four (side dish)
*You probably won't need all the dressing. Leftovers can be kept in the fridge for a few days.
**I pick the leaves off the stem but keep them whole.