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Grilled Zucchini Salad With Tomato & Greens

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Ingredients

Adjust Servings:
1 teaspoon finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1/4 teaspoon dijon mustard
1/2 teaspoon salt
1/3 cup extra virgin olive oil, plus additional for brushing zucchini
1/4 teaspoon black pepper
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini, halved lengthwise (1 3/4 to 2 lb total)
12 12 ounces spinach (4 cups) or 12 ounces purslane, thick stems removed (4 cups)
10 ounces pears or 10 ounces cherry tomatoes, halved lengthwise

Nutritional information

172.8
Calories
114 g
Calories From Fat
12.7 g
Total Fat
1.8 g
Saturated Fat
0 mg
Cholesterol
226.7 mg
Sodium
14.9 g
Carbs
4 g
Dietary Fiber
8.3 g
Sugars
3.4 g
Protein
259g
Serving Size

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Grilled Zucchini Salad With Tomato & Greens

Features:
    Cuisine:

    The perfect recipe to showcase the fresh zucchini, crook neck squash and parsley from our garden. I also added a scattering of fresh parsley to the salad right before serving. Served over mixed greens which contained arugula and purslane. Zucchini was grilled on the stove top in a grill pan. Thank you for posting the recipe.

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Grilled Zucchini Salad With Tomato & Greens, This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002) Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat Cooking time may differ slightly , The perfect recipe to showcase the fresh zucchini, crook neck squash and parsley from our garden I also added a scattering of fresh parsley to the salad right before serving Served over mixed greens which contained arugula and purslane Zucchini was grilled on the stove top in a grill pan Thank you for posting the recipe , This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002) Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat Cooking time may differ slightly


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    Steps

    1
    Done

    Prepare Grill For Cooking. If Using a Charcoal Grill, Open Vents on Bottom of Grill.

    2
    Done

    Make Dressing: Whisk Together Zest, Lemon Juice, Shallot, Mustard, and Salt in a Small Bowl. Add Oil in a Slow Stream, Whisking Until Dressing Is Emulsified. Whisk in Pepper and Parsley.

    3
    Done

    Grill Zucchini: Lightly Brush Zucchini All Over With Oil. When Fire Is Hot (you Can Hold Your Hand 5 Inches Above Rack For 1 to 2 Seconds), Grill Zucchini, Cut Sides Down First, on Lightly Oiled Grill Rack, Uncovered, Turning Once, Until Zucchini Are Just Tender, 8 to 12 Minutes Total. Transfer to a Cutting Board and Cool Slightly, Then Cut Diagonally Into 1/2-Inch-Thick Slices.

    4
    Done

    Toss Zucchini With Arugula, Tomatoes, and Dressing in a Large Bowl. Serve Immediately.

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    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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