Zucchini Batons with Pecorino, Basil and Crunchy Almonds
This recipe for Zucchini Salad With Pecorino, Basil and Almonds from Alexa Wiebel and New York Times Cooking caught my eye because of its versatility. Also, it was summer and our weekly CSA seemed to be filled with different kinds of zucchini (though it obviously works year-round). Finally, it is a simple mix of different textures that just sounded good. (I opted not to use parsley or salted almonds that are in the original recipe + I made a few adjustments to the preparation)
Yields 4-6 servings
- 3 tablespoons extra-virgin olive oil
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons capers, chopped, plus 2 teaspoons caper brine
- 1 teaspoon lemon zest, plus 1 tablespoon juice
- 1 garlic clove, minced
- Salt and black pepper
- 3 medium zucchini or summer squash (6 to 7 ounces each)
- ⅓ cup shaved Pecorino-Romano cheese
- ¼ cup torn fresh basil
- ⅓ cup roasted almonds, chopped
For the dressing, mix olive oil, chopped shallot and capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper.
Trim the ends of the zucchini and/or squash into batons of desired width and length. I prefer 1/4″ thick and about 2-3″ long. Add to a large bowl.
Add dressing to zucchini batons and toss to coat. Stir in the cheese, basil and season with more salt and pepper to taste. Top with chopped almonds and serve.