I’ve really been enjoying my Meatless Monday posts. Just a few months ago I really only had an arsenal of maybe ten vegetarian dishes that I considered to be as good as meals centered around meat. My mind has definitely been opened. Not only do I look forward to Meatless Monday now, but I actually find myself cooking vegetarian two or three times a week. What a change!
I made this salad for my mom and I. We ate it with some simple toasted baguette slices with butter and it made for a truly enjoyable summer meal. The balance of flavors and textures was so perfect. I can’t wait to make it again!
Zucchini and Hazelnut Salad
adapted from Yotam Ottolenghi, Plenty
1/2 c. shelled hazelnuts
1 3/4 lb. zucchini
4 TBSP olive oil
salt and freshly-cracked black pepper
1 tsp. balsamic vinegar, plus more for drizzling
5 oz. mixed greens
1 1/4 c. basil leaves (green and purple if possible)
3 oz. Parmesan, thinly sliced
2 tsp. hazelnut oil
1. Heat a small dry skillet over medium-low heat. Toast hazelnuts until fragrant and slightly browned. Allow to cool, then chop.
2. Heat a grill pan over medium-high heat until very hot–about five minutes.
3. Meanwhile, trim the ends from the zucchini and cut them on an angle into 1/2-inch thick slices. Place in a bowl and toss with olive oil, salt, and pepper.
4. Once the grill pan in thoroughly heated, place the zucchini slices on the grill pan until char grilled, about two minuted per side. Transfer to a mixing bowl and toss with balsamic vinegar. Set aside.
5. On each of four plates, arrange greens and basil. Top with zucchini, cheese, and hazelnuts, then drizzle with hazelnut oil and additional balsamic.
one year ago: garlic rice pilaf