Zucchini is one of my favorite vegetables. My mother would always saute it with tomatoes, fresh basil, and a touch of onion. I always loved it, even as a kid! Later, I discovered that many people make zucchini bread using fresh zucchini – something that always tasted more like zucchini cake to me! Yum. Anyhow, after looking for a new way to use zucchini, I came across this idea from Michael Rulhman’s Twenty. This book is absolutely amazing!
He begins the book with a chapter devoted to salt, and the importance of using salt effectively in our cooking. The chapter ends with a few recipes that included one similar to this one. The only change I made was to add chopped tomato and to use a mandolin instead of julienning the zucchini. Michael describes how to effectively wilt the zucchini simply by slicing it thinly and then salting it. Within minutes, the zucchini strips are softened. This salad is then topped with fresh herbs of your choice, chopped tomatoes, garlic, shallot, and a dressing of your choice. Simple, healthy, and delicious!
Recipe from Michael Rulhman’s Twenty
Ingredients
- Kosher salt
- 2 to 3 zucchini (preferably green and yellow)
- 1 tomato diced
- 1 tablespoon of minced shallot
- 1 garlic clove , minced
- Basil or herb of your choice , chiffonade
- 2 tablespoons of olive oil
- 1 tablespoon of fresh lemon juice
- 1/4 cup of toasted slivered almonds or walnuts (optional)
- Freshly ground black pepper
Instructions
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Wash and dry zucchini
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Slice each zucchini into ribbons using a mandolin or julienned
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In a large bowl, cover the zucchini slices with 1 teaspoon of salt and toss well
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After a few minutes, the zucchini will begin to wilt
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Taste zucchini and rinse/dry if too salty for your taste
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Add chopped tomato, herbs, garlic, shallot, oil, and lemon juice
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Add nuts if using
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Season with salt (if required) and pepper to taste
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