Saturday, August 21, 2010

Zucchini Crudo

Another day, another zucchini recipe.  This is the second raw zucchini salad of sorts that I have made this summer.  The first, a Shaved Zucchini Salad with Parmesan Pine Nuts, was a light salad made from ribbons of zucchini, tossed with lemon juice, evoo, pine nuts, and shaved Parmigiano-Reggiano.  This crudo use the same combination of lemon juice and evoo, but substitutes feta for parm-reg, omits the pine nuts, basil and crushed red pepper flakes.  Then the salad is topped with an assortment of fresh herbs - mint, parsley, and chives.  While both salads are delicious and incredibly summery, I have to say that I enjoyed the combination of mint, parsley, and chives more than the basil and crushed red pepper flakes.  In the future I might try substituting fresh ricotta or a nice creamy goat cheese for the feta, but all in all this was a delicious salad - one I definitely plan on making again before my supply of fresh CSA zucchini dries up.

Recipe after the jump!

Zucchini Crudo
Kiss My Spatula

1 medium farm stand zucchini 
2 tsp extra-virgin olive oil, plus additional for drizzling
1 small lemon, juiced, separatedfreshly ground black pepper
kosher salt
1/4 small red onion, thinly sliced
fresh feta cheese, crumbled
handful of fresh mint, parsley and chives, finely minced

Slice zucchini into very thin rounds with a mandolin, or slowly and carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping zucchini rounds in one layer. Season with kosher salt and freshly ground pepper. Drizzle with good evoo and lemon juice from half of the lemon. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to develop.

A few minutes before removing zucchini crudo from refrigerator, soak red onion slices in remaining lemon juice. Remove chilled zucchini crudo and top with red onions, crumbled feta and herbs. Lightly drizzle with additional evoo and serve immediately.

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