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Zucchini Salad with Lemon, Ricotta and Herbs
At Masseria Potenti in Puglia, Italy, Maria Grazia Di Lauro served an elegant first course of raw zucchini ribbons wrapped around a lemony ricotta filling, the open ends dipped in nutty toasted sesame seeds. This salad is a much-simplified version of that starter. We macerate the zucchini slices in the dressing for about 15 minutes before assembling the dish. This softens the raw edge, making its texture more silky and less crunchy, and also allows the zucchini to absorb flavor.
4
Servings
Tip
Don’t skip the step of seeding the zucchini. If left in place, the seeds and the spongy area around them will turn the salad watery and dilute. Seed each zucchini half as you would a cucumber half—using a spoon, scrape down the length of the center of the vegetable.
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, divided, plus more to serve
-
2
teaspoons grated lemon zest, plus 2 tablespoons lemon juice
Directions
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01In a large bowl, whisk together 2 tablespoons of oil, the lemon juice, honey, 2 tablespoons of chives and ½ teaspoon each salt and pepper. Add the zucchini and toss. Let stand for about 15 minutes, tossing once or twice. In a small bowl, stir together the ricotta, the remaining 1 tablespoon oil, the lemon zest, ⅛ teaspoon salt and ¼ teaspoon pepper.
Reviews
June 7, 2022
Quick and easy
Made this, just like the recipe said, for a family get together. We all loved it.
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