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| Zucchini Salad |
I am truly blessed. I have a wonderful family and truly amazing friends - and a lot of them have gardens that are overflowing with zucchini and tomatoes! I am blessed because said friends grow more than enough and happily share their burgeoning crop with me. Hmm... all the benefits of home grown produce and none of the responsibility -now that is a true blessing!!
If you have been reading my blog you know that I've recently returned from a trip to Ireland with a little detour to London. Like all food obsessed people, I of course brought home a cookbook or two. One of the cookbooks I bought is "The New English Table" by Rose Prince. On the plane coming home I read through this cookbook and started marking all the recipes I wanted to try when I got home and one of the first was this zucchini salad. Thin slices of zucchini dressed with a little olive oil and lemon and topped with a basil pesto - a quintessential pairing of summertime's greatest hits. Cool, fresh and a little crunchy this salad goes great with just about any grilled food (I know, I've been trying it out with just about everything that has come off the grill!!) It's a great salad to add to your collection - even if you aren't blessed with a bumper crop of zucchini!
Zucchini Salad
(adapted from "The New English Table" by Rose Prince)
Serves 4
2 - 3 zucchini (green and yellow if possible)
Extra virgin olive oil
Kosher or sea salt
1 Tbsp. shredded or shaved parmesan cheese
For Pesto:
3 oz. shelled pistachio nuts
leaves from a small bunch of basil
2 Scallions, roughly chopped
¼ cup extra virgin olive oil
Juice of half a lemon
Slice the zucchini into slices about ⅛th of an inch thick. (You can use a mandoline, food processor or a vegetable peeler for this. Place the slices in a bowl and sprinkle them with a little salt and a good drizzle of olive oil, tossing to coat. For the pesto, place all of the ingredients in a blender or food processor and blend until the basil and nuts are coarsely chopped - taste and add salt, pepper and lemon juice to taste. Place zucchini slices on a large platter or individual plates and then spoon the pesto over. Scatter with parmesan cheese and serve.
To print a copy of this recipe, click on Zucchini Salad with Basil and Pistachios
Kim at Rustic Garden Bistro says
Hi Nancy! Thanks so much for swinging by the RGB today!! 🙂
Most people collect postcards, key chains or shot glasses when they visit places. I too, collect cookbooks. Came back with two! from this weekend's "adventure."
Im a sucker for zucchini... sadly, ours is off to a slow start this summer, and I'm not sure we're gonna get any. 🙁
So good to become acquainted with your site!
Happy week,
[K]
Lynne @ CookandBeMerry says
Oh wow, your salad looks so delicious. I really like herb sauces on raw veggies and am particularly fond of pistachios, so this really appeals to me.Thanks for the recipe!