Grilled Zucchini Salad With Lemon Herb Vinaigrette And Shaved Romano And Toasted Pine Nuts Recipes
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Categories Vegetable
Number Of Ingredients 11
Steps:
- 1. Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- 2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- 3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
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- Place the zucchini into a large bowl. Drizzle about 3 tbsp extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine.
- Heat a grill or griddle until hot, add zucchini in batches (do not crowd). Grill for 4 minutes or so, turning over a couple of times until zucchini are cooked through and perfectly charred.
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