Grilled Zucchini Salad with Lemon-Herb Vinaigrette
Serving size: 4
Calories per serving: 246
Author: Recipe courtesy Bobby Flay Total Time: 35 min
Prep time:
Cook time:
Ingredients:
Cook time:
2 medium zucchini, sliced lengthwise into thin strips
canola oil
salt and freshly ground black pepper
1 tablespoon dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
wedge pecorino romano, for shaving
2 tablespoons toasted pine nuts
fresh mint leaves, torn
Directions:
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.foodnetwork.com/recipes/bobby-flay/grilled-zucchini-salad-with-lemon-herb-vinaigrette-and-shaved-romano-and-toasted-pine-nuts-recipe/index.html
