Cover detail from The Vineyard Kitchen
Get more cookbook suggestions from food writer Heidi Swanson.
Food writer Heidi Swanson recommends this bounty of seasonal recipes — the author is a chef who also runs a vineyard in Napa Valley with her husband.
Shaved Zucchini Salad with Toasted Almonds, Lemon, and Parmesan
1/2 cup blanched slivered almonds
2 pounds small zucchini, 2-inch diameter
Fleur de Sel (can substitute kosher salt)
Freshly ground black pepper
1/2 cup Italian parsley leaves, fluffy not packed
1/2 cup shaved or coarsely grated parmesan cheese, 2 ounces
1/4 cup extra-virgin olive oil
Preheat the oven to 350 degrees F.
Spread the almonds on a sheet pan and toast them in the preheated oven until they are golden, about 8 minutes. Reserve.
Wash the zucchini and dry them. Trim off the ends. Cut the squash in half lengthwise. By hand or using a Japanese mandolin, slice the zucchini on the bias as thinly as possible. Reserve in a big bowl.
To assemble the salad, toss the zucchini with the juice of the lemon and season with Fleur de Sel and pepper. Add the toasted almonds, parsley leaves, Parmesan cheese, and olive oil. Adjust the seasoning to taste and serve immediately.
Note: Whatever you use to cut the zucchini should be very sharp, otherwise you will bruise the flesh and the squash will exude a lot of undesirable liquid.
Recipe from The Vineyard Kitchen by Maria Helm Sinskey