Yes, in the blink of an eye, they are back. The zucchini are here and I need to find ways of using them. So here it is, the first zucchini recipe of summer 2016.
The name of this salad is totally unpromising, BOILED zucchini salad. But trust me it is good. Normally i wouldn’t have given it a second look, but the recipe is from the opinionated Queen of Italian cooking, Marcella Hazan, now sadly gone. I’ve never made a recipe of hers that was a failure. My sister had also been singing its praises.
This is a simple salad of steamed zucchini, dressed with garlic, olive oil, red wine vinegar, salt, pepper and parsley I made it with some different shaped zucchini I had. Some of them were a bit larger than ideal, but it was still good. It is soft and creamy, with a zippiness from the vinegar that raises it above the ordinary.
It is the time to get out your best oil, vinegar and salt because it depends completely on the ingredients.
It is a “definitely more than the sum of its parts” dish. Great with just some fresh crunchy bread.
marcella hazan's boiled zucchini salad
author: marcella hazan
recipe type: salad
cuisine: vegan, italian
- 4 small zucchini
- 1-2 cloves of garlic crushed to a paste
- olive oil
- red wine vinegar
- chopped flat leaf parsley
- Steam the zucchini until very tender. They need to be soft so they just hold together.
- Cut in half lengthways and remove the top and bottom and place on a plate.
- Smear the cut surfaces with the garlic.
- Tilt the plate so any excess liquid runs off.
- After the zucchini has drained, drizzle it with olive oil, sprinkle with red wine vinegar, salt, pepper, and chopped parsley.
- Taste and adjust the seasoning. I like mine with plenty of tang from the red wine.
My garlic in the photo of the recipe is a bit too coarse, it is better if it is a paste, unless you like chomping into chunks of garlic.
It is the season for lots of things in my garden. Early Nicola potatoes, late broad beans, and asparagus at its peak.
Most potato salads are traditionally dressed with mayonnaise, but I like to make mine with a vinaigrette.
I made this riff on my basic potato salad with some extra ingredients. Steamed asparagus, double peeled broad beans, and dill in the mustardy vinaigrette.
I also threw in some quartered cherry tomatoes for colour and some roasted almonds for crunch. This fancied up salad varies according to the season.
This is one of the springtime versions, and a meal in itself.
springtime potato salad
recipe type: salad
- 1 kg waxy potatoes washed and cut into 5 cm chunks
- 2 tbs chopped dry roasted almonds
- 6 spears steamed asparagus cut into 1 cm pieces
- ½ cup double podded broad beans
- 10 cherry tomatoes, quartered
- 2 tsp smooth dijon mustard
- 3 tbs red wine vinegar
- 6 tbs olive oil
- 1 pinch of salt
- 2 tbs of finely chopped dill
- 2 tbs of finely chopped parsley
- Steam the potatoes until they are tender when pierced with a sharp knife point.
DO NOT overcook or undercook. If you are unsure, taste a piece.
- When the potatoes are cool enough to handle but still warm, peel the skin off and cut into slices into a large serving bowl.
- Add the almonds, asparagus, broad beans, and cherry tomatoes.
- Combine the remaining ingredients in a jar, put on the lid and shake vigorously to emulsify.
- Add as much of the dressing as you need to coat the potatoes and fold in gently so as not to break the potatoes. You will probably need about ¾ of the dressing.
- Chill the salad and serve.
You can save the remainder of the dressing to use to refresh any leftover salad before serving.
After my few months of Smith & Deli sandwich consumption, I need to get back to some lighter eating. The weather has warmed up so it seems right for salads to make a big comeback in my diet.
This one I discovered at a dinner at my sister’s a few months ago. I’ve been meaning to make it since. It is a simple grated carrot and beetroot salad with a garlicky vinaigrette dill dressing.
I was clearing the garden beds for the spring planting and removed the last of the carrots and beetroot and this salad immediately came to mind. The carrots are some beautiful heirloom ones, purple on the outside and orange inside.
It is a combination of sweet, earthy and bright flavours and much more than the sum of its parts. The dill really makes it.
It’s such a delicious and beautiful way to eat your veggies.
carrot and beetroot salad with garlic and dill vinaigrette
recipe type: salad
- 2 medium carrots peeled and grated
- 1 medium beetroot peeled and grated
- 1 serve of vinaigrette recipe here made with ½ clove of crushed garlic
- 2 tbs finely chopped parsley
- 1 tbs chopped dill fronds
- Combine the vegetables and herbs in a bowl. Add as much of the vinaigrette as you like and toss.