Chef Matt Wilkinson builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available, which makes this mouth-watering salad a perfect dish for your guests this Christmas.
Salted & Lemoned Zucchini Salad
SERVES 4 AS A SALAD TO SHARE
A simple yet delicious salad that is great on its own, but also rocks with a little sandwich on the side. You can omit the salmon roe, if you wish, but the texture of the roe really enhances the dish.
Ingredients
- 4 smallish green zucchini
- 2 not-so-healthy pinches of sea salt
- Juice of 1 lemon
- ⅓ cup extra virgin olive oil
- 3 tablespoons finely chopped Italian parsley
- 1 cup torn basil leaves
- 1 tomato, quartered, seeds removed and thinly sliced
- 3½ ounces fromage blanc (use fromage frais if you want)
- 5 organic raw almonds
- 3 tablespoons salmon roe (optional)
- Freshly ground black pepper
Instructions
Thinly slice the zucchini on a mandoline into ribbons, then slice, using a sharp knife, into thin strips. Place in a colander, toss with the salt and let stand for 3 minutes.
Rinse off the salt and pat dry with paper towels. Place in a large bowl, add the lemon juice and olive oil and let stand again for 3 minutes. Pour off any excess liquid. Mix through the herbs and tomato and transfer to a serving plate. Spoon over the fromage blanc, then finely grate the almonds, using a Microplane, over the salad. Spoon over liberal amounts of the salmon roe and finish with some pepper.
For more recipes like this, check out Mr. Wilkinson’s Fall and Winter Vegetables by Matt Wilkinson—just $2.99 for the holidays!
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