Charred Zucchini Salad with Lemon, Basil, and Pistachio Oil
@starinfinitefood
serves 2-4 Ingredients For the zucchini: 3 zucchini, halved/scored and sliced into 1/2 inch pieces Salt Olive oil For the oil: **you may not need all of the basil oil* 3 tbsp olive oil 1/4 cup chopped pistachios 1/4 cup finely chopped basil Juice of one lemon Zest of one lemon 1 clove garlic, grated 1/2 tsp salt 1/2 tsp red pepper flakes For the salad: Large handful of arugula or lettuce 1/3 cup or more shaved Parmesan cheese |
Preparation
1️⃣Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
2️⃣Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pat dry with paper towels. Do not rinse.
3️⃣While the zucchini sits, make the oil. Add the olive oil, pistachios, basil, lemon zest, lemon juice, salt and red pepper flakes to a small bowl. Mix to combine.
4️⃣Remove the pan from the oven, drizzle about 1/2 tbsp-1 tbsp olive oil then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
5️⃣When the zucchini is done, allow it to cool for a few minutes then assemble the salad. Add the arugula, zucchini, most of Parmesan and a few spoonfuls of the oil to a bowl. Toss gently to coat.
6️⃣Serve topped with extra Parmesan and oil, if desired.
1️⃣Preheat the oven to 425. Place a cast iron or oven-safe skillet in the oven for 15-20 minutes.
2️⃣Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pat dry with paper towels. Do not rinse.
3️⃣While the zucchini sits, make the oil. Add the olive oil, pistachios, basil, lemon zest, lemon juice, salt and red pepper flakes to a small bowl. Mix to combine.
4️⃣Remove the pan from the oven, drizzle about 1/2 tbsp-1 tbsp olive oil then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway.
5️⃣When the zucchini is done, allow it to cool for a few minutes then assemble the salad. Add the arugula, zucchini, most of Parmesan and a few spoonfuls of the oil to a bowl. Toss gently to coat.
6️⃣Serve topped with extra Parmesan and oil, if desired.