Zucchini Salad With Ajo Blanco Dressing Spiced Nuts Recipes

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ZUCCHINI SALAD WITH AJO BLANCO DRESSING & SPICED NUTS



Zucchini Salad With Ajo Blanco Dressing & Spiced Nuts image

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally-anticipation and excitement at the start of the season, despair and overload at the end.

Provided by Matt Wilkinson

Yield Serves 2 as a large share, or 4 smaller servings

Number Of Ingredients 15

3 to 4 slices white bread, crusts removed
3/4 cup blanched almonds, roughly chopped
1 garlic clove, peeled
1 teaspoon sherry vinegar
1 cup extra-virgin olive oil
1/3 cup ice-cold water
3 medium zucchinis, cut into random pieces
1/2 ounce hazelnuts, chopped
1/2 ounce blanched almonds, chopped
1/2 ounce walnuts, chopped
Pinch of smoked paprika
1 small handful flat-leaf (Italian) parsley, washed and chopped
1 small handful mint, washed and chopped
Freshly ground black pepper
Salt to taste

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.

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS



Shaved Zucchini Salad with Parmesan Pine Nuts image

Provided by Ian Knauer

Categories     Salad     Appetizer     Vegetarian     Low Cal     Lunch     Parmesan     Pine Nut     Zucchini     Summer     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese

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 WITH AJO BLANCO DRESSING AND SPICED NUTS



Zucchini With Ajo Blanco Dressing and Spiced Nuts image

The ubiquitous, sometimes-bland zucchini becomes something special when you cook it just right and combine it with a garlicky Spanish dressing and smoky nuts.

Provided by Adapted from "Mr Wilkinson's Well-Dressed Salads," by Matt Wilkinson (Black Dog & Leventhal, 20

Yield 4

Number Of Ingredients 17

2 slices white bread (about 3 ounces), crusts removed
1 cup slivered almonds
1 clove garlic
1 teaspoon sherry vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more as needed
1/3 cup ice-cold water
2 to 3 medium zucchini, stemmed and cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons skin-on hazelnuts, chopped
2 tablespoons chopped blanched almonds
2 tablespoons chopped walnuts
Pinch smoked Spanish paprika (pimenton)
1/4 teaspoon fine sea salt, plus more as needed
1/2 cup packed fresh mint, chopped
1/2 cup packed fresh flat-leaf parsley, chopped
Freshly ground black pepper

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

Nutrition Facts : Calories 400 calories, Fat 37 g, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g

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