Thursday, August 2, 2012

Recipes Cucumber Salad and Zucchini Carpaccio

Thanks Kristyn!

Cucumber Salad
1 cucumber, halved, seeded and thinly sliced (use 2 if small)
4 radishes thinly sliced
2 tablespoons lemon juice
2 tablespoons fresh dill
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Toss all ingredients together and serve.

Great little salad with fish, chicken or turkey burgers.

Real Simple, April 2012 Issue

Zucchini Carpaccio
2 zucchini (about 1 1/2 total)
1- 2 tablespoons Extra Virgin Olive Oil
Juice of 1/2 Lemon
1/4 cup chopped fresh herbs (dill, chives, parsley, chervil)
1 leek, white part only sliced paper thin
1/2 to 1 cup of cheese (can use goat, ricotta or parmesan)
Kosher Salt and Pepper

Slice zucchini with a mandolin either length-wise to make planks or in thin rounds (smaller zucchini look really nice length-wise, but if you have a big zucchini the rounds work better).  Sprinkle zucchini lightly with salt and pepper.  In a small bowl, whisk olive oil and lemon juice and a little more salt and pepper to make a nice vinaigrette (add a little more olive oil if too tart).  Drizzle vinaigrette over the zucchini.  Sprinkle sliced leek and chopped herbs over the top.  Let chill in fridge for about 10 minutes.  Then sprinkle with cheese.  You can add a little mint to garnish if you have it.

These flavors all seem so simple, but put together this is a really lovely, light, yet elegant summer side.  It is a staple in our house.  It can be made ahead of time.  The flavors just continue to meld.  Kids like it too especially with parmesan.  The original recipe calls for ricotta.

A take on Carpaccio of Raw Zucchini
Tyler Florence
Eat This Book