2 hours ago
Tuesday, September 11, 2012
I will miss all the summer produce, and the recipes that go with it.
I won't eat a tomato or zucchini until next year, I am serious (except maybe a cherry tomato). I am trying to be the best locavore I can be, though living in NJ does not allow for a lot of local produce during the winter, and I don't have a root cellar (now there's an idea!).
So here's the last zucchini recipe of the season......Ottolenghi's gorgeous zucchini and hazelnut salad.
He recommends using a grill pan, and not an outdoor grill, because the zucchini will burn, so I used my favorite grill pan and the results were excellent.
Hazelnut oil is easy to find (I found it at Home Goods!), but if you can't find it, then use walnut oil or another flavored oil.
It was 90F degrees this past weekend, so this was still in fashion.
Zucchini & Hazelnut Salad (adapted from PLENTY): serves 4
4 zucchini, sliced on an angle, about 3/8" thick
kosher salt & pepper
1 tbsp balsamic vinegar
1/4 cup toasted hazelnuts, smashed with the back of a knife
handful of green and purple basil leaves
slices of GOOD Parmigiano Reggiano
Place the sliced zucchini in a bowl and drizzle with regular olive oil. Season liberally with kosher salt and pepper.
Place in a hot grill pan and grill for 2 minutes on each side, till nice grill marks appear.
Place the hot zucchini in a mixing bowl and drizzle w/ the balsamic vinegar. Let cool
Once cool, add the toasted hazelnuts and basil leaves and mix.
Lay on a flat plate and drizzle with hazelnut oil and slices of the cheese.
Serve room temperature with some nice garlic bread.