Salad of Zucchini Coins with Basil and Mint

The cool and rainy California spring has delayed the arrival of summer fruits and vegetables.  Finally, we are seeing local summer squashes, which are a welcome sight after long months of winter’s harvest. I may tire of summer squash come October, but for now I’m delighted to bring them back onto our plates.

Several years ago, my friend Ruth and I dined at Chez Panisse’s Upstairs Café.  Ruth had a salad that included zucchini ribbons, which she generously shared. Ever since, I’ve been incorporating summer squash into our salads.

Tender, new crop summer squashes are perfect for this salad. Since squash is so prolific, there will be opportunities to enjoy this salad in the coming months.

Coincident to the presence of summer squashes, summer herbs have also returned to the farmers market.  I chose basil, and added my garden mint for the dressing, but go with what inspires.  Parsley and cilantro would make a lively combination.

The delicate flavor of squash takes on the tastes of the dressing ingredients.  I prefer a lighter hand with the dressing to avoid over-powering the squash flavor.

This recipe is adapted from the highly praised, sautéed zucchini with basil, mint, and pine nuts developed by the folks at Food 52, their take on Bay Area’s Deborah Madison’s famed recipe.

Salad of Zucchini Coins with Basil and Mint

Deborah

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Servings 4

Ingredients

  

• 1 pound, about 5 zucchini sliced into very thin coins (think U.S. quarter or 2 Eur)
• 1/ 4 cup red onion thinly sliced
• 1/ 4 cup pine nuts
• Salt and freshly ground black pepper to taste

For the dressing

• 1 teaspoon lemon zest finely grated
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons olive oil extra virgin
• 1 teaspoon Dijon-style mustard
• 1 tablespoon fresh basil leaves finely minced; plus additional for garnish
• 1 tablespoon fresh mint leaves finely minced; plus additional for garnish
• Salt and freshly ground black pepper to taste

Instructions

 

Make the dressing:

• Use a Microplane or fine grater to remove 1 teaspoon of lemon zest before squeezing for the lemon juice. Combine the mustard and lemon juice in a small bowl. Add the lemon zest. Slowly whisk in the olive oil until all are emulsified. Add salt and pepper to taste. Add the thinly sliced red onion and set aside whilst you toast the pine nuts.

Toast the pine nuts:

• Place the pine nuts in a small, shallow pan. I use a 6-inch frying pan and the pine nuts are in one, even layer. Turn a stovetop burner on to medium heat. Keep a close eye on them as they begin to turn golden brown, about 4 – 5 minutes, stirring frequently. Remove from the pan onto a plate to cool.

Finish the salad:

• Combine the sliced zucchini with about three-quarters of the salad dressing, making sure to include all of the sliced red onion. Gently fold with a wooden spoon until evenly distributed. Fold in the minced basil and mint. Add in additional salad dressing to ensure all of the zucchini is very lightly coated. Taste to adjust for salt and pepper.

  Serve the salad with a generous flourish of toasted pine nuts and a bit of whole basil and mint leaves for garnish.

  Note: This salad does well if prepared in advance, in fact the zucchini will become slightly marinated. Only add the pine nuts just before serving to preserve their crunch, as they will get soggy in the salad fairly quickly.