Summer Zucchini Salad with a Shallot Caper Vinaigrette
2 tablespoons white wine vinegar
1 large shallot, peeled and finely diced (3 tablespoons)
3 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed and drained
3 small zucchini
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano cheese, not pre-grated, for serving
1/4 cup fresh flat-leaf Italian parsley
Mix the vinegar, shallot, plus a few good grinds of pepper in a medium bowl. Whisk the olive oil into the shallot mixture and add the capers. Using a mandolin* or your vegetable peeler, carefully slice the zucchini into 1/16-inch thick slices (1.5 mm) lengthwise. The slices will resemble wide pasta noodles. Season to taste with salt and pepper. On a plate, loosely arrange some zucchini slices into a small pile, then spoon some of the caper vinaigrette over top. Lastly, using a vegetable peeler, top with some shavings of cheese and some of the parsley. Enjoy!
* Note: Chef Nathan is a trained professional chef. We recommend always using the guard attachment or a mesh glove with a mandoline slicer. This is not just a cover-our-butts fine print disclaimer, it’s a serious warning. Seriously, they’re sharp. Seriously. From personal experience. Trust me on this. Seriously. (~Tink)
Mary Flores says
My husband and I watch growing a greener world TV show everyday. We love your show and have tried your delicious simple healthy recipes.
I made the zucchini salad for my husband and he loved it. I made it with red wine vinegar because that was what I had and it was delicious and added a nice color contradt to all the green.
I’m hooked on this salas, so easy and delicious!
Sandy strain says
Watch your show every sat. Morn, we have 1 acre, grow candy onions they are superior onions keep well,better than Walla onions enjoys.
Darlene Berg says
I saw yoiu on TV and I’m hooked. Love your recipes; yummmmmmy