Grilled Zucchini Ribbon Salad Michael Chiarello Recipes

PIADINE WITH GRILLED CHICKEN AND SPINACH SALAD

Steps:

• Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke).
• Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve.
• Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
• With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking).
• On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts.
• Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve "open face." Diners should fold their piadine in half and eat without utensils!

ZUCCHINI RIBBON SALAD

Steps:

• Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
• In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
• Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

GRILLED ZUCCHINI SALAD

Steps:

• Preheat the grill to high.
• Cut the zucchini into 1/4 inch length-wise slices. Brush each with olive oil (you'll need about 1 tablespoons in all) and season with salt and pepper.
• When ready to cook, arrange the zucchini slices on the hot grill, turning with tongs, until tender and well browned, 10 minutes in all. Transfer to cutting board to cool.
• Cut each zucchini slice crosswise on the diagonal into 1/4 inch strips. Transfer strips to a serving bowl and stir in the remaining 2 tablespoons oil, the mint, parsley, 1 tablespoons lemon juice, garlic, paprika, cumin and 1/4 teaspoons white pepper. Taste for seasoning, adding salt, white pepper, or lemon juice as necessary; the salad should be highly seasoned. Serve at room temperature.

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

GRILLED ZUCCHINI RIBBON SALAD - MICHAEL CHIARELLO

Steps:

• Prepare a charcoal grill, or heat a gas grill to high.
• Wash the zucchini and trim the ends.
• Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise.
• Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste.
• Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes.
• Remove to a plate or a baking dish and let cool slightly.
• When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan.
• Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top.
• Eat and enjoy.