Zucchini Salad Spiralized Recipes

ZUCCHINI SALAD (SPIRALIZED)

Steps:

• Spiralize zucchini using the larger blade on a spiralizer. (see note if you do not have a spiralizer).
• Chop zucchini noodles a couple of times so they are manageable to eat and toss (about 3").
• Slice onion as thinly as possible and add to the zucchini.
• Add remaining ingredients and gently toss.
• Allow to sit for 15 minutes before serving.

ROASTED CHICKEN THIGHS WITH GARLIC PURéE AND SHAVED ZUCCHINI SALAD

Steps:

• For the chicken: Preheat a convection oven to 450 degrees F or a conventional oven to 475 degrees F.
• Preheat a large cast-iron pan over high heat.
• Meanwhile, sprinkle the chicken on a sheet pan with the salt and pepper, then toss with the cooking oil in a large bowl. Add to the hot cast-iron pan skin-side down and allow to sear until the chicken juices start to rise, 3 to 5 minutes. Add the thyme to the pan and start to baste the chicken with any rendered chicken fat. Let this sit on the stovetop until a deep golden brown has been reached, about 12 minutes, before transferring to the oven, still skin-side down. Roast for 25 minutes and remove to rest.
• For the garlic purée: Add the garlic to a small pot and cover with water. Allow to come to a boil, then drain. Put the garlic, cream and salt to taste in a medium pot and simmer on medium heat for 25 minutes. Purée with the Parmesan and pine nuts and reserve.
• For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice.
• Spread the garlic purée on the bottom of a large platter. Top with the chicken, crispy skin-side up, and top with the zucchini salad.