Slivered zucchini salad with herb goddess dressing
This recipe is adapted from one I found online, during one of many internet searches for zucchini recipes. Don't be scared off by all the ingredients in the dressing, since 1) you make this in a food processor and 2) it keeps really well in the refrigerator. Plus, this dressing tastes delicious on everything--mixed into a potato salad, atop fresh greens, you name it. This dish is a pleasure to make because it involves incorporating such a wide variety of fresh herbs, plus it tricks me into eating zucchini, a food that don't love but that I respect for its reliable abundance! -TMK.
Ingredients:
2 pounds zucchini (and/or other types of summer squash)
1 teaspoon fine sea salt
1/2 cup plain strained yogurt (Greek or homemade)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice (or apple cider vinegar)
1 tablespoon balsamic vinegar
1/4 cup chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1/4 cup shaved Parmesan cheese
1/4 cup walnuts
freshly ground pepper
Sliver the squash with a julienne slicer, a mandolin, or, a carrot peeler. You want long ribbons. Sprinkle the squash with the salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess squash liquid to drain. Squeeze the squash out over the colander and pat with a clean towel to dry.
Combine the yogurt, olive oil, lemon juice/apple cider vinegar, balsamic, basil, parsley, chives, tarragon, garlic, and anchovies in a food processor. Blend until smooth and creamy (and bright green!).
Using your hands, toss the wash with about three quarters of the dressing. Add the parmesan and toss again. If needed, add the remaining freezing, or store in a nicely pourable container in the refrigerator.
Season to taste with salt and pepper and garnish with small leaves of basil. Best served immediately.
Ingredients:
2 pounds zucchini (and/or other types of summer squash)
1 teaspoon fine sea salt
1/2 cup plain strained yogurt (Greek or homemade)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice (or apple cider vinegar)
1 tablespoon balsamic vinegar
1/4 cup chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1/4 cup shaved Parmesan cheese
1/4 cup walnuts
freshly ground pepper
Sliver the squash with a julienne slicer, a mandolin, or, a carrot peeler. You want long ribbons. Sprinkle the squash with the salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess squash liquid to drain. Squeeze the squash out over the colander and pat with a clean towel to dry.
Combine the yogurt, olive oil, lemon juice/apple cider vinegar, balsamic, basil, parsley, chives, tarragon, garlic, and anchovies in a food processor. Blend until smooth and creamy (and bright green!).
Using your hands, toss the wash with about three quarters of the dressing. Add the parmesan and toss again. If needed, add the remaining freezing, or store in a nicely pourable container in the refrigerator.
Season to taste with salt and pepper and garnish with small leaves of basil. Best served immediately.
