Author: James R. Kirkley, IV
If you’re a fan of the famous Alice Waters Fennel & Mushrooms Salad you’re going to love this recipe.
1/4 cup, hazelnuts
3 small, zucchini (3/4 pound) – very thinly sliced lengthwise on a mandoline
1/2 teaspoon, lemon zest – grated
3 tablespoons, fresh lemon juice
3 tablespoons, il Fustino Arbequina EVOO
Mint leaves and shaved Parmigiano-Reggiano cheese – for garnish
- Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant; transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins. Coarsely chop the hazelnuts.
- Arrange the zucchini strips on a platter and sprinkle with the lemon zest and lemon juice. Drizzle with Arbequina. Season with sea salt and pepper.
- Scatter the hazelnuts over the zucchini.
- Garnish with mint and Parmigiano-Reggiano cheese.