Shabbat Menu: Potato Wrapped Fish and Chocolate Crepes

grilledzucchini

Grilled Zucchini Salad

Ingredients:

2-3 medium zucchini, sliced lengthwise into thin strips

olive oil

salt and freshly ground black pepper

1 tbsp Dijon mustard

1 lemon juiced and zested

honey

2 tbsp finely chopped fresh flat-leaf parsley, plus leaves for garnish

1/2 cup extra-virgin olive oil

Pecorino Romano, for shaving

2 tbsp toasted pine nuts

1 cup arugula

Instructions:

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

2. 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.

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

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