Zucchini Salad With Ajo Blanco Dressing Spiced Nuts Recipes

ZUCCHINI SALAD WITH AJO BLANCO DRESSING & SPICED NUTS

Steps:

• For the dressing, first soak the bread in water for 5 minutes. Drain the bread, then place in a blender with the almonds, garlic, vinegar, and 1/2 cup of the olive oil. Gradually add the cold water and blend on high for 30 seconds, or until a smooth purée forms. Add salt to taste, then set aside in a bowl until serving time.
• Preheat the oven to 350°F
• On the stove, heat a ridged grill pan or grill to high, until slightly smoky.
• Coat the cut sides of the zucchini pieces with 1/3 cup of the olive oil. Place them on the ridged grill pan and cook them, turning now and then, until they are branded all over. Place on a baking tray and finish in the oven for another 3-5 minutes-you want to cook them through, but leave a bit of texture and crunch to the zucchini. Once cooked, set aside and keep warm.
• Place the nuts and remaining olive oil in a small saucepan over medium heat and warm through until fragrant. Transfer the nuts to a bowl, then season with the paprika and salt to taste.
• To assemble the dish, place the warm zucchini in a large mixing bowl, along with the herbs and nuts, and stir gently to combine. Season with salt to taste and freshly ground black pepper if needed.
• Dollop most of the dressing around the bottom of your serving dish, then arrange the zucchini salad on top. If desired, drizzle some more dressing on top for that creamy, nutty flavor and texture.

ZUCCHINI WITH AJO BLANCO DRESSING AND SPICED NUTS

Steps:

• 1 For the dressing: Soak the bread in water for 5 minutes
• 2 Drain and gently squeeze the bread, then combine it in a blender with the almonds, garlic, vinegar, oil and the 1/2 teaspoon of salt
• 3 Gradually add the cold water and blend on high for 30 seconds or until a smooth puree forms
• 4 Taste, and add salt as needed
• 5 The yield is 1 1/2 cups
• 6 For the zucchini: Preheat the oven to 350 degrees
• 7 Heat a grill pan over medium-high heat on the stove top until it sends up slight wisps of smoke
• 8 Brush the cut sides of the zucchini pieces with 1 tablespoon of the oil
• 9 Place them on the grill pan; cook, turning them over now and then, until char marks appear all over
• 10 Transfer to a baking sheet; finish cooking them in the oven for another 2 to 3 minutes, until they are barely tender yet still have a slight crunch
• 11 Cover loosely to keep warm
• 12 Combine the nuts and remaining 1 tablespoon of oil in a small saucepan over medium heat, stirring to coat; warm through until fragrant
• 13 Transfer the nuts to a bowl, then sprinkle with the smoked paprika and salt
• 14 To assemble the dish, place the warm zucchini in a large mixing bowl, along with the mint, parsley and nuts, and toss gently to combine
• 15 Taste, and add salt and pepper as needed
• 16 Dollop or smear most of the dressing around the bottom of a serving platter, then arrange the zucchini salad on top
• 17 If desired, drizzle some more dressing on top

GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS

Steps:

• Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
• Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
• Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

ZUCCHINI SALAD

Steps:

• Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

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.

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

Steps:

• Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
• Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS

Steps:

• In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
• Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
• Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.