Zucchini Carpaccio Saladfeatured
It has been a hot minute since I’ve been able to post. Did you miss me? I missed you!
Well let’s not waste another second. Let’s dive into this Zucchini Carpaccio — one of my favorite things to make when I have guests over for dinner because it’s light and fresh, and it’s just so darn pretty, people always go crazy over it (little do they know how easy it is to pull together).
I also love how versatile this carpaccio salad is. Adorn it with whatever you have on hand. Don’t have dill? Sub mint or parsley. No almonds? Use hazelnuts instead. Want to add cherry tomatoes or wedges of roasted beets? Great idea. The zucchini is a blank slate for any flavor combos you like. I’m partial to the salty, briny, lemony flavor profile of this particular version.
Now let’s talk about this impressive presentation. Twists and turns, ribbons and curls, spirals and rosettes, putting this salad together is like building a little mini edible sculpture, and as fun to make as it is to eat. The key is height — keep layering spirals and loops of the zucchini slices until you run out.
You can certainly hand-cut the zucchini, but a mandolin will make it a heck of a lot easier to get even, thin slices. I have this one from Benriner and love it.
So go impress someone and make this carpaccio salad stat!
Light, fresh, and one of the prettiest salads ever.
Ingredients
- 3 medium-sized zucchini
- 1 lemon, juice and zest
- extra virgin olive oil
- Salt and pepper to taste
- 1⁄4 c kalamata olives, torn
- 1⁄4 c almonds, roughly chopped
- 1⁄2 teaspoon dill, finely chopped
- 2 oz feta, crumbled
- parsley flowers (or other herb flower)
- microgreens
- Maldon sea salt
Instructions
- Using a mandolin, slice the zucchini into lengthwise ribbons the thickness of an index card. The slices should be thin enough to easily twist and bend.
- Toss the zucchini in the lemon juice, lemon zest, and EVOO. Season to taste with salt and pepper.
- Arrange the zucchini into pretty twists and turns, ribbons and curls, spirals and rosettes. Scatter the olives, almonds, dill, and feta throughout. Garnish with herb flowers and microgreens. Finish with a drizzle of EVOO and a pinch of flaky Maldon sea salt.
Recipe Source: LickMySpoon.com.
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