Recipe of the Week: Zucchini Noodle Salad with Lemon Garlic Vinaigrette
Great salad recipe to serve to company since it can be made a couple of days ahead and kept chilled in the refrigerator. I love making it and having it ready in the refrigerator for a quick dinner. For extra flavor, add one teaspoon of fresh ginger to the dressing. Serves eight. (Chef tip: Use smaller zucchini since they are more tender and less watery.
6 medium zucchini, cut into thin strips (like spaghetti)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 small red onion, thinly sliced
16 ripe cherry tomatoes, cut in half
1/4 cup pitted black Kalamata olives, sliced
LEMON CITRONETTE:
1/2 cup extra-virgin olive oil
1 teaspoon Dijon mustard
2 lemons, juiced and zested
1/4 cup fresh Italian parsley, finely chopped
2 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Using a spiralizer or mandolin, cut zucchini into long thin strips, about 1/8th of an inch in diameter.
Bring a large pot of water to a boil. Once boiling, add salt. Blanch zucchini in boiling water for about two minutes, until crisp-tender.
In a medium bowl, make the dressing by incorporating mustard, garlic, parsley, lemon juice and zest; slowly stir in the olive oil. Taste and add salt and pepper to taste. Toss the prepared zucchini noodle with dressing.
Add the red onion, cherry tomatoes and olives and toss well. Serve immediately.