Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

By mm_food4me

Ingredients

• 2 medium zucchini, sliced lengthwise into thin strips
• Canola oil
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• Honey
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
• 1/2 cup extra-virgin olive oil
• Wedge Pecorino Romano, for shaving
• 2 tablespoons toasted pine nuts
• Fresh mint leaves, torn

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from www

Preparation

Step 1

Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.

Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.

Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.