Summer Zucchini Salad

Summer Zucchini Salad with a Shallot Caper Vinaigrette

Summer Zucchini Salad with a Shallot Caper Vinaigrette by Chef Nathan Lyon

Serves 6

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

Salad:
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

Directions:
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)

About Joe Lamp'l

Joe Lamp'l is the Host and Executive Producer of the award winning PBS television series Growing A Greener World. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. Follow Joe on Twitter