Delight in the flavors this zucchini salad will lend to your next party. Wow. Enjoy and… Go Royals!
Grilled Zucchini Salad with Cilantro Vinaigrette
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 8 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 5 tablespoons Spanish extra virgin olive oil, divided
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste
- 1 pound 2 ounces small zucchini, thinly sliced lengthwise
- 1 teaspoon salt
- 1 tablespoon Spanish olive oil
- 1 garlic clove, crushed
- 1/3 cup pine nuts
For the vinaigrette, add the garlic, cumin, cilantro, and parsley in a food processor and process, using a pulsing action, until well mixed.
With the motor running, add 1 tablespoon of the oil, drop by drop. Using a spatula, scrape down the sides of the bowl. With the motor running again, very slowly add the remaining 5 tablespoons oil in a thin, steady stream and process until it has all been incorporated and the dressing has slightly thickened. Add the vinegar and process for 1 minute or until blended. Season with salt and pepper and set aside until ready for service.
Layer the zucchini slices in a colander and sprinkle with the salt. Set over a large plate and allow the zucchini to drain for about 1 hour. When the zucchini have drained, quickly rinse the slices under cold running water, then dry well with paper towels or a clean kitchen towel. Transfer to a large bowl and add the oil and garlic, then toss together lightly.
Heat a ridged grill pan. Add the zucchini slices, in batches in a single layer, and cook for 5 minutes or until tender, turning once. Transfer to a large serving bowl. Set aside and let cool slightly.
To serve, sprinkle the pine nuts over the zucchini. If the vinaigrette has separated, whisk it together, then drizzle some over the zucchini and gently toss to combine. Serve with the remaining vinaigrette in a small serving bowl on the side.
Makes 6 servings.