Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Name: Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil; 1 Tbsp Dijon mustard; 2 Tbsps finely chopped fresh flat-leaf parsley, plus leaves for garnish; 1 leave Fresh mint torn; 4 servings Honey; 59 milliliters freshly squeezed lemon juice; 1 teaspoon finely grated lemon zest; 118 milliliters extra-virgin olive oil; 4 servings Wedge Pecorino Romano, for shaving; 2 Tbsps toasted pine nuts; 4 servings Salt and freshly ground black pepper; 2 mediums zucchini, sliced lengthwise into thin strips

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts is a gluten free recipe with 4 servings. This hor d'oeuvre has 366 calories, 12g of protein, and 31g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. This recipe from Foodnetwork requires salt and pepper, dijon mustard, lemon zest, and honey. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Watch how to make this recipe.

Heat the grill to high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Zucchini

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Lemon Juice

Lemon Zest

Olive Oil

Parsley

Honey

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Mint

Vinaigrette

Pine Nuts

Zucchini

Parsley

Cheese

Equipment

Grill

Whisk

Bowl

Ingredients

Servings:

4servings

Canola oil 1Tbsp

Dijon mustard 2Tbsps

finely chopped fresh flat-leaf parsley, plus leaves for garnish 1leave

Fresh mint torn 4servings

Honey 59milliliters

freshly squeezed lemon juice 1teaspoon

finely grated lemon zest 118milliliters

extra-virgin olive oil 4servings

Wedge Pecorino Romano, for shaving 2Tbsps

toasted pine nuts 4servings

Salt and freshly ground black pepper 2mediums

zucchini, sliced lengthwise into thin strips

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Kumeu River Hunting Hill Chardonnay. It has 4.8 out of 5 stars and a bottle costs about 60 dollars.

Kumeu River Hunting Hill Chardonnay

This wine has fragrant lemon/lime blossom aromas on the nose that typify the lovely perfume from fruit grown in Hunting Hill. The 2013 vintage was affected by a spring frost and the subsequent yields were approximately one-half the usual size. The summer was one of the best on record and the grapes were beautifully clean, ripe and intensely flavored, creating a wine of intense concentration and complexity that will be very long-lived.