Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it’s topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts.

Don’t be tempted to save time and toss the zucchini with the other ingredients in a bowl—it will turn watery, and won’t be nearly as pretty.  Retrieved from seriouseats.com.

About This Recipe

Yield: 4
Active time: 15 minutes
Total time: 15 minutes
Rated:  5 stars

Ingredients

  • 1 pound small zucchini, sliced very thin
  • 2 tablespoons extra virgin olive oil, best quality (recommended: Lucini)
  • Sea salt
  • Freshly ground black pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 cup walnuts
  • 2 tablespoons chopped fresh dill
  • 1 small lemon, cut into wedges

Procedures

-Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates.

-Drizzle zucchini lightly with extra virgin olive oil (about 1-1/2 teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper.

-Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill.   Serve immediately with lemon wedges.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef. 

Retrieved from http://www.seriouseats.com/recipes/2011/08/zucchini-feta-walnuts-dill-salad-recipe.html?ref=box_featured

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