Zucchini Crudo with Lemon Vinaigrette, Dill and Feta

June 7, 2010 in Appetizers, Gluten Free, Healthy Fare, Side Dishes, Vegetarian Entrees

Raw zucchini is perfect in a refreshing summer salad!

Zucchini Crudo Salad Inspired by Iron Chef Michael Symon

Zucchini Crudo Salad Inspired by Iron Chef Michael Symon

Iron Chef Michael Symon is known for his love affair with meats, especially pork. In his new cookbook, Live to Cook, he even has a recipe for fried pig’s ears! Yikes. So, it was ironic that the recipe that caught my eye while I was thumbing through his book at a bookstore recently was a Zucchini Crudo Salad. Chef Symon himself described it as “jaw-dropping good.” If the King of Pork says that about raw zucchini, you simply must sit up and take notice. I hurried home and made my own version. Only the best for Meatless Monday, I say!

Turns out Chef Symon is right. This raw zucchini and yellow squash ( think extra healthy!) salad is truly speechless good. The only thing it needed for my taste buds was a salty element, so I added crumbled feta. Result: summery deliciousness on a plate! You must eat it right away to get the full crispness of the squashes – it does not keep at all in the fridge. Put this on your “Must-Try” list in the height of zucchini madness season this summer!

ZUCCHINI CRUDO SALAD (inspired by Iron Chef Michael Symon)

Serves 6 to 8 as a side dish
Total time 20 minutes

1 teaspoon pressed garlic
1 tablespoon minced shallot
Zest of 1 lemon
Juice of 3 lemons (1/2 cup total juice)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon honey
Few dashes Tabasco sauce
2 10-inch zucchinis, chilled
2 10-inch yellow squash, chilled
1/3 cup blanched slivered almonds, toasted and cooled
1/3 cup diced fresh dill
2 ounces crumbled feta

Blend in blender until smooth garlic, shallot, zest and juice of lemons, salt, honey and Tabasco. Turn blender on low and slowly drizzle in oil until well blended. Set aside.

Slice zucchini and squash into paper-thin slices. (use a mandolin if you have one)

Toss in bowl the squash and zucchini slices, the almonds, the dill and the feta. Toss with as much vinaigrette as desired, reserving the rest of vinaigrette for future use.

Serve immediately. For raw foods purists, simply omit the feta and use raw almonds.

For more zucchini goodness: Check out Kalyn’s Kitchen’s Ten Zucchini Recipes to find inspiration.

– posted by Donna