Yes, there is a day for everything, and today is Zucchini Day. Not gonna lie, it’s hard to get up for zucchini day. At this point of the summer, the blossoms are pretty much done, so you can’t stuff and consume those. It’s just the dog days of overflowing stalls at the farmer’s market of endless zucchini and other squash. They’re bland and you’ve already made ratatouille, so what’s next? ZOODLES, MAN! Thank god to spiralizers, and some clever marketing, Zoodles are the bees knees. Even though I own a spiralizer, I went the easy route and bought a prepared container full from the store. You can even get frozen little zoodle nests in bulk in the freezer aisle. I decided to up the otherwise bland veggie by making a zippy vinaigrette and throwing together a lovely antipasto salad. The world is your oyster. Feel free to add sun dried tomatoes, pickled onion, artichoke hearts or whatever else you desire.
Zoodle Antipasto Salad
Salad
1 small head of radicchio
12 oz zucchini noodles
1 can of chickpeas, drained and rinsed
1 can of olives, drained
~30 cherry tomatoes, halved
1 tsp dried Italian herbs
8 basil leaves, chiffonade
Dressing
1 tbsp Red wine vinegar
Garlic clove, pressed or minced
Heavy pinch of red pepper flakes
2 tsp Italian dried herbs
3 tbsp Extra-virgin olive oil
Preheat a grill (or grill pan) and halve your radicchio. Rub with a little olive oil and season the cut side salt and pepper. When the grill is hot, place the radicchio cut-side down and cook, covered, for 4 minutes. Flip and cook for another 2 minutes. Remove and set aside to cool.
Meanwhile, prepare your veggies and place in a large bowl. Season with salt, pepper and the dried Italian herbs.
When the radicchio has cooled, slice into half-inch wide strips and add to the salad bowl.
In a jar, combine all of the dressing ingredients with a pinch of salt and pepper. Affix the lid and shake until emulsified. Taste for any adjustment. It should be assertive!
Once happy with the dressing flavor, pour over the salad and mix. Serve with a scattering of some basil.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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