Happy Monday! I had a wonderful weekend hanging out with my family all weekend- my grandmother is in town for her birthday on Tuesday, and my beautiful cousin Daniela had her bridal shower thrown for her yesterday. It’s always nice to hang with family, especially when there’s delicious food to be had!
Everything about this salad screams summer to me- the light, fragrant dressing, the delicious bite of the zucchini, the smoky char of the grill marks, and the freshness of the herbs. This a great, super-quick side to make for any summer barbecue or dinner.
- 2 medium zucchini, sliced lengthwise into thin strips or ribbons
- Canola oil
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
- 4-5 large basil leaves, finely chopped
- ½ cup extra-virgin olive oil
- Heat your grill to high heat. Brush the zucchini ribbons on both sides with canola oil; season with salt and pepper to taste. Using tongs to carefully place the ribbons on the grill, let cook for just about 1 minute on each side (until slightly charred and wilted), then remove them to a platter.
- In a small bowl, whisk together the Dijon mustard, lemon juice, lemon zest, and parsley. Add salt and pepper to taste. Slowly, whisk in the olive oil until the dressing takes on an almost creamy texture (this is called emulsification).
- Pour or drizzle the dressing over the grilled zucchini and toss lightly. Let the zucchini marinate for 15 minutes at room temperature. Serve and enjoy!
I adapted this recipe from Bobby Flay– but his suggestions of adding some shaved Pecorino or toasted pine nuts would also be great here!
We ate this salad alongside an absolutely delicious roast turkey breast served with a cilantro lime sauce. Yum!