Zucchini And Fennel Salad With Pecorino And Mint Recipes

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ZUCCHINI FENNEL NOODLES



Zucchini Fennel Noodles image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1/4 cup extra-virgin olive oil
8 slices prosciutto, sliced into 1/2-inch ribbons
3 large zucchini, ends trimmed, sliced lengthwise
1 large bulb fennel, very finely sliced, plus 2 tablespoons chopped fronds
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
1 clove garlic, crushed
Zest and juice of 1 lemon
1/2 cup shaved pecorino
2 tablespoons chopped fresh chives, for garnish

Steps:

  • Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
  • Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
  • Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT



Zucchini-and-Fennel Salad With Pecorino and Mint image

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.

Provided by Daniel Patterson

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 7

1 1/4 pounds zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small head fennel, cored and thinly shaved
Juice of 1 lemon, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper

Steps:

  • Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams

SHAVED-FENNEL SALAD WITH ORANGES AND PECORINO



Shaved-Fennel Salad with Oranges and Pecorino image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Cheese     Appetizer     Vegetarian     Quick & Easy     Orange     Fennel     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (first course) meals

Number Of Ingredients 6

3/4 cup bottled pomegranate juice
2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
2 navel oranges
3 tablespoon extra-virgin olive oil
1/3 cup coarsely grated Pecorino Romano
Equipment: an adjustable-blade slicer

Steps:

  • Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
  • Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
  • Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
  • Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
  • Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT



Zucchini-And-Fennel Salad With Pecorino and Mint image

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

Provided by chiclet

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs zucchini
1/2 cup torn mint leaf
1 cup shaved aged pecorino romano cheese
1 small fennel, cored and thinly shaved
1 lemon, juice of, plus more as needed
2 tablespoons extra virgin olive oil, plus more as needed
salt & freshly ground black pepper

Steps:

  • Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : Calories 105.7, Fat 7.2, SaturatedFat 1, Sodium 45.9, Carbohydrate 10.5, Fiber 3.7, Sugar 2.7, Protein 2.6

PASTA WITH ZUCCHINI, MINT, AND PECORINO



Pasta with Zucchini, Mint, and Pecorino image

Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 9

12 ounces short curly pasta, such as gemelli or fusilli
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 anchovy fillets, rinsed and patted dry
2 cloves garlic, minced (about 1 tablespoon)
2 pounds zucchini (about 5 small), shredded with a box grater
1/4 teaspoon red-pepper flakes, plus more for serving
2/3 cup finely grated pecorino Romano, plus more for serving
1/4 cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving

Steps:

  • Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
  • Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
  • Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.

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Top Asked Questions

What is your favorite zucchini and mint salad recipe?
In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste. Have you cooked this?
How do you make fennel salad dressing with zucchini?
Toss the sliced fennel into the dressing in the bowl and toss thoroughly. (You can cover and refrigerate the fennel for up to 6 hours.) Just before serving, again using a vegetable peeler, a handheld slicer, or a mandoline, thinly slice or shave the zucchini into ribbons, stopping when you reach the seeds in the core.
What goes well with fennel and zucchini?
In this lovely warm weather salad, thinly sliced fennel, zucchini, and snow peas are effortlessly tossed together in a fresh vinaigrette made with citrus juice, white wine vinegar, and olive oil. The citrus flavors pair marvelously with the thinly sliced vegetables.
How do you use shaved fennel for salad?
Shave the fennel as thinly as possible, using a mandoline, a meat slicer, or by hand. Place the shaved fennel in a bowl and toss with lemon juice, olive oil, and salt and pepper. Divide the fennel among four small plates. Scatter some mint on top of each salad and garnish with shaved Parmesan.

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