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September 03, 2006
Zucchini Ribbon Salad
The idea for this came from a recipe for a zucchini "carpaccio" I saw once in a food blog. I no longer remember which blog it was, and I don't seem to have bookmarked the recipe, but the basic idea stuck in my mind: slice zucchini very thinly, salt it and drain it a bit, and then toss with herbs and top with fresh cheese. (The original recipe used fresh ricotta; I used goat cheese.) I added some chick peas to make this more of a main dish.
Ingredients
- 2 small zucchini, sliced in long thin ribbons. (I used a mandoline. A vegetable peeler would probably work, too.
- salt
- small handful minced fresh herbs. (I used parsley, because it was what I had on hand, but I bet basil or mint would be even better.)
- 1 can chick peas, rinsed and drained
- 5 huge green olives, sliced
- ~2 oz. fresh goat cheese
- Juice of half a lemon
- extra virgin olive oil, to taste
Steps
- Put the zucchini ribbons in a colander, and sprinkle with salt. Let them drain for 5-10 minutes.
- Rinse the zucchini ribbons and let them drain for another 5 minutes. Spread them out on a paper towel and pat them dry. (They don't need to be bone dry, but they shouldn't be sopping wet.)
- Toss the zucchini in a medium bowl with the chickpeas, olives, herbs, lemon juice, and olive oil. Season to taste with salt and pepper.
- As you serve the salad, dot each portion with bits of goat cheese.
Makes about 2-3 servings.
Posted by spaceling at September 3, 2006 08:05 PM
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