This zucchinis salad is the perfect and my kind of salad. I just love the the taste and the smell of grilled vegetables. What a perfect salad to welcome summer.
I always inspired by Ottolenghi's beautiful dishes. If you have his book, then you'll know what I mean. I have two of his book, Plenty and Ottolenghi: the Coobook (can not wait for his newest book, Jerusalem). I can not get over looking at every recipes and not being tempted of making it. I have made a lot of his recipes, and never seemed dissatisfied, especially his salad recipes. I seem to like them all, since they are unpretentious, healthy and most importantly delicious. Most of his salad recipes are very simple to make, but some does require a little bit of times for the preparation. For examples, to grill vegetables, is not exactly fast thing to do, compare to chopping lettuce. So, if you plan to make this salad for a large number of guess, I think it's better to grill it way ahead.
If you want the original version of this salad, use 7 small long zucchinis, omit the red chili pepper, use mix of green and purple basil instead of parsley. For the vinaigrette, omit the parsley and garlic, and replace the olive oil with 2 teaspoon of hazelnut oil instead. Then serve it with thinly sliced parmesan cheese.
Zucchini and Hazelnut Salad
recipe adapted from Plenty by Yotam Ottolenghi
makes 4 servings
10 - 12 small round zucchinis (I used zucchini custard white)
1/4 cup roughly chopped flat leaf parsley
1 red chili pepper, seeded - thinly sliced, optional
1 tbs olive oil
1/3 cup roasted and unsalted hazelnut, roughly chopped
Parsley and balsamic Vinaigrette:
2 tbs extra virgin olive oil
2 tsp finely chopped Italian parsley
1 small garlic, minced
2 tsp balsamic vinegar
salt and pepper to taste
Preheat your grill pan over medium high heat. I use a cast iron grill pan that I have been using so many times, so it is naturally becoming nonstick. But, if you are concern that vegetable is going to stick, oil your grill lightly.
Mix all ingredients for the vinaigrette in a small bowl. Set aside while preparing the zucchinis.
Cut zucchinis in half (lengthwise), place them in a bowl. Drizzle olive oil, then toss the zucchinis make sure they are all well coated in oil. Grill on both side until zucchinis are done but still retain a bit of crunchiness.Transfer into salad bowl, add parsley, red chili pepper if using, then drizzle with parsley vinaigrette, toss well. Divide the salad among serving plates, and sprinkle in some hazelnuts before serving.