Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts
Zucchini sliced lengthwise grills up beautifully. Just toss it with some Romano cheese, crunchy pine nuts and a tangy vinaigrette to create a grill-master side dish
Dovetailing tip: For the zucchini bread on day 5 you will need 2 cups of shredded zucchini, after you have sliced todays zucchini shed 2 cups to be saved and used day 5.
|2||medium zucchini, sliced lengthwise into thin strips|
|salt and freshly ground black pepper|
|1 tablespoon||dijon mustard|
|1/4 cup||freshly squeezed lemon juice|
|1 teaspoon||finely grated lemon zest|
|2 tablespoons||finely chopped fresh flat-leaf parsley, plus leaves for garnish|
|1/2 cup||extra-virgin olive oil|
|wedge pecorino romano, for shaving|
|2 tablespoons||toasted pine nuts|
|fresh mint leaves, torn|
Heat the grill to high heat. 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.
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.
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.