Double Courgette, Parmesan and Walnut Salad
Recipes from her new book Beets, Leaves and Limes: Great Salads and Sides - an irresistible collection of delicious recipes for salads, sides, salsas, dips and more. Published by Southern Publishers Group
- 3 tablespoons freshly squeezed lemon juice
- finely grated zest of 2 lemons
- ½ teaspoon sea salt
- 6 tablespoons extra virgin olive oil
- 12 small or 24 baby courgettes
- 6 medium courgettes
- 70g walnuts, toasted
- leaves from a small bunch of basil or mint, chopped
- 50g Parmesan cheese shavings
- freshly ground black pepper
This is a combination of two styles of courgette, one marinated and grilled for a deep flavour and soft texture, the other very finely sliced and marinated for a crunchy texture and fresh flavour.
To make the marinade, whisk together the lemon juice and zest with the salt and ¼ teaspoon black pepper in a small bowl, then slowly whisk in the oil.
Slice the small courgettes as thinly as possible, using a mandoline if you have one. Put in a shallow, non-reactive dish and pour over half the marinade. Cover and leave to marinate at room temperature for at least 1 hour and up to 6 hours, turning occasionally.
Thickly slice the medium courgettes and put them in another shallow, non-reactive dish. Pour over the remaining marinade, cover and leave to marinate at room temperature for 1 hour.
Heat a barbecue or grill until hot and cook the medium courgettes for 1–2 minutes on each side. Let cool. Arrange both the marinated and grilled courgettes together on a serving dish and scatter over the walnuts and basil. Finish with shavings of Parmesan and freshly ground black pepper.
Neudorf Maggies Block 2008
Lawsons Dry Hills 2008