Herbaceous Salad with Lemon Vinaigrette

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Ingredients

4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)

4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)

1 ½ tablespoons Diamond Crystal® Kosher Salt

1 ½ tablespoons Diamond Crystal® Kosher Salt

⅓ cup extra virgin olive oil

⅓ cup extra virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons fresh lemon juice

1 tablespoon white wine or rice vinegar

1 tablespoon white wine or rice vinegar

½ teaspoon sugar

½ teaspoon sugar

1 small clove garlic, minced

1 small clove garlic, minced

1 cup tightly packed fresh parsley leaves

1 cup tightly packed fresh parsley leaves

2 green onions, sliced diagonally

2 green onions, sliced diagonally

1 ½ teaspoons freshly grated lemon zest

1 ½ teaspoons freshly grated lemon zest

2 green onions, chopped, for garnish

2 green onions, chopped, for garnish

Directions

Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.

Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.

Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.

Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.

Rinse zucchini lightly with cold water; drain well.

Rinse zucchini lightly with cold water; drain well.

Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.

Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.

Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.

Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.

Garnish with lemon zest and additional green onions, if desired.

Garnish with lemon zest and additional green onions, if desired.

Tips

Appetizer Category Winner Christen Roye of Texas Culinary Academy

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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