Zucchini Salad With Ajo Blanco Dressing & Spiced Nuts
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Sherry Vinegar1 cup
Extra-Virgin Olive Oil3 medium
Zucchini (cut into random pieces)30 g
Hazelnut (chopped)30 g
Walnut (chopped)Directions:
1
Transfer the nuts to a bowl, then season with the paprika and salt to taste
2
For the dressing, first soak the bread in water for 5 minutes
3
Drain the bread, then place in a blender with the almonds, garlic, vinegar, and 1/2 cup of the olive oil
4
Gradually add the cold water and blend on high for 30 seconds, or until a smooth purée forms
5
Add salt to taste, then set aside in a bowl until serving time
6
Preheat the oven to 350°F On the stove, heat a ridged grill pan or grill to high, until slightly smoky
7
Coat the cut sides of the zucchini pieces with 1/3 cup of the olive oil
8
Place them on the ridged grill pan and cook them, turning now and then, until they are branded all over
9
Place on a baking tray and finish in the oven for another 3–5 minutes-you want to cook them through, but leave a bit of texture and crunch to the zucchini
10
Once cooked, set aside and keep warm
11
Place the nuts and remaining olive oil in a small saucepan over medium heat and warm through until fragrant
12
To assemble the dish, place the warm zucchini in a large mixing bowl, along with the herbs and nuts, and stir gently to combine
13
Season with salt to taste and freshly ground black pepper if needed
14
Dollop most of the dressing around the bottom of your serving dish, then arrange the zucchini salad on top
15
If desired, drizzle some more dressing on top for that creamy, nutty flavor and texture
16
For the dressing, first soak the bread in water for 5 minutes
17
Drain the bread, then place in a blender with the almonds, garlic, vinegar, and 1/2 cup of the olive oil
18
Gradually add the cold water and blend on high for 30 seconds, or until a smooth purée forms
19
Add salt to taste, then set aside in a bowl until serving time
20
Preheat the oven to 350°F On the stove, heat a ridged grill pan or grill to high, until slightly smoky
21
Coat the cut sides of the zucchini pieces with 1/3 cup of the olive oil
22
Place them on the ridged grill pan and cook them, turning now and then, until they are branded all over
23
Place on a baking tray and finish in the oven for another 3–5 minutes-you want to cook them through, but leave a bit of texture and crunch to the zucchini
24
Once cooked, set aside and keep warm
25
Place the nuts and remaining olive oil in a small saucepan over medium heat and warm through until fragrant
26
Transfer the nuts to a bowl, then season with the paprika and salt to taste
27
To assemble the dish, place the warm zucchini in a large mixing bowl, along with the herbs and nuts, and stir gently to combine
28
Season with salt to taste and freshly ground black pepper if needed
29
Dollop most of the dressing around the bottom of your serving dish, then arrange the zucchini salad on top
30
If desired, drizzle some more dressing on top for that creamy, nutty flavor and texture