Sunday, August 29, 2010

Zucchini Salad

Hey Rachel

Summer is coming to a close here in the Northeast. The days have lost their humidity, the nights are cooler and the trees are tinged at the edges with reds and oranges. But having just visited you in the Land of Perpetual Fresh Produce, I know this whole seasonal autumnal thing isn't really part of your life. I mean I saw boxes upon boxes of fresh just-picked strawberries for god's sake when I was out there. Meanwhile the freshest fruit you're going to be seeing our way starting very soon and for the coming months is apples, apples, apples.

So as summer wanes, I'm passing on this really wonderful zucchini salad. We still have zucchini galore out here and I know you have them all the time. I have made this twice. The first time was for Susan and Mark after a day together at the Rhode Island shore. Susan called the next morning for the recipe so she could make it for her family that very night. Now that's a recipe worth saving. I tried to load a photo for all to see, but the internet wasn't cooperating...Hope you enjoy it.


Summer Zucchini Salad
serves 4

1 large zucchini, grated
1/2 cup toasted pine nuts
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup coarsely grated Parmesan cheese
salt and pepper to taste

Grate the zucchini. Toast the pine nuts lightly on top of the stove, stirring so they don't burn. Don't use any oil to do this. Mix with the grated zucchini

In a jar with a lid, mix the lemon juice, olive oil and salt and pepper. Shake well until the olive oil and lemon juice have emulsified. Pour over the zucchini and mix well. Stir in the Parmesan until just blended. Don't overmix. Serve at room temperature.

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