Friday, May 15, 2009
Grilled Zucchini Salad
Here is my 3rd zucchini recipe for the summer. This is a salad I've been making for ages. It's simple, crisp and puts a smile on my face every time I serve it. You can easily switch it by using a medley of different vegetables - and can hold off on the chili if you don't enjoy the spice. I'm happy to say that my tolerance to spiciness has somewhat improved...somewhat that is! Oliver has tried, tried and tried again to increase my tolerance to spice, with some success, but sadly I can't compete with his.
Out for Vietnamese pho soup, he has the habit of adding hot sauce until his eyes happily water. He definitely enjoys it that way - and I.. well, I just watch. A little dried chili in fresh summery salad though, I can take!
Grilled Zucchini Salad (serves 4)
½ lemon, zest and juice
A small pinch of dried chili
4 tablespoons of extra virgin olive oil
1 small handful of fresh mint leaves
Salt and freshly ground pepper
Cut the zucchini in thin strips. Season both sides with salt and pepper.
In a small bowl, add the olive oil, lemon juice and zest, chili and a good pinch of salt and pepper. Spoon half of this vinaigrette onto the strips of zucchini. Set your BBQ or indoor grill to medium high heat. Grill the strips for 1-2 minutes on each side.
Add the zucchini to the serving bowl and drizzle with the extra vinaigrette. Coarsely chop the mint and add to the salad. Serve warm or at room temperature. Enjoy!