Prep 30 mins
Cook 0 mins
This recipe is from Ruhlman's Twenty by Michael Ruhlman. I'm trying to eat more raw vegetables, but I won't eat it if it doesn't taste good. This tastes great!
- 1 1⁄2 lbs zucchini, preferably 1 green and 1 yellow, julienned
- kosher salt
- 1 tablespoon shallot, minced
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- fresh ground black pepper
- 1⁄4 cup slivered almonds, toasted (optional) or 1⁄4 cup toasted roughly chopped walnuts (optional)
- 1⁄4 cup fresh soft herbs such as parsley, basil (optional) or 1⁄4 cup chives, cut into chiffonade (optional)
- Put the zucchini in a colander and sprinkle evenly with 1 teaspoon salt. Toss and sprinkle evenly with another 1 teaspoon salt (you're looking for good distribution of salt.) Let stand for 10 to 20 minutes (the squash should be limp but still have some bite to them.).
- In a small bowl, combine the shallots, garlic, and lemon juice.
- Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse the squash briefly under cold water and pat dry. In a medium bowl, toss the zucchini with the olive oil. Spoon the lemon shallot mixture over and toss some more. Season with pepper and more salt and lemon juice if you think it needs it. Garnish with nuts and fresh herbs, if using.
This salad is very nice- healthy, light and tasty!