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Raw Zucchini Salad

This is what I brought to the picnic in Dolores Park today. Posted by request.

This is basically Mark Ruhlman's recipe from Ruhlman's 20 except for the pistachios.

A mix of yellow and green summer squash, about 1 1/2 pounds total
1 Tablespoon shallot, minced
1 garlic clove, minced
1 Tablespoon (or so) fresh lemon juice
2 Tablespoons olive oil
1/4 cup toasted nuts -- I used pistachio; almonds or walnuts would also work
1/4 cup chopped herbs -- I used parsley and chives but basil, marjoram and plenty of others would work too

Julienne the squash or cut into slices or do what I did and grate it with the food processor. Put the squash in a colander and sprinkle with about 1 teaspoon coarse salt; toss and sprinkle with another teaspoon of salt. Let this stand for 10 to 20 minutes.

Meanwhile, combine the shallot, garlic, and lemon juice in a small bowl.

Taste the squash. If it's too salty, rinse briefly under cold water. Lightly squeeze the excess moisture out of the squash. Pat dry. Toss the squash with the oil, then drizzle on the lemon juice mixture and toss again. Season with pepper, then adjust the seasonings to taste -- you might want more lemon juice but you probably won't want more salt. Gently stir in the chopped herbs and sprinkle with the nuts. Serve.


Thank you so much! This was outstanding.
Questions for you:

- if you pre-shred the zucchini and yellow squash, will it turn brown?
- how long does this keep (barring hungry hordes)? Is this one of those "dress it just in advance or it will turn to mush" things, or "it keeps just fine, don't worry about it" things?

I ask both because I found a big bag of each for 99 cents at Berkeley Bowl mid-week, and thought I had a potluck today, but it turns out that's next weekend, so I'll be taking it to another thing tomorrow, but I had to trim up the zucchini today because they were turning soft in spots.
I honestly have no idea! If I had to gamble, though, I would bet that it will keep just fine dressed, at least for a day or two. The nuts would get soft; I'd hold those back. the herbs, too, I'd wait for the last minute.

Edited at 2013-06-22 09:15 pm (UTC)