Marinated Zucchini Salad with Pine Nuts & Parmesan

Salads come in all forms and not just the leafy version that most associate the word with. It’s usually a mixture of cold foods including vegetables or fruits and topped with a dressing. Experimenting with different textures and flavors by chefs and cooks alike have, over the years, come up with some very interesting savory and sweet delicious salads. I like Heston Blumenthal’s approach to mixing sweet with savory (grain-mustard ice cream, white chocolate with caviar). Food writers tried to label his style as molecular gastronomy (a term originally from a physicist called Nicholas Kurti) but Mr. Blumenthal dislikes the use of these words to describe his food. He said that ‘Molecular makes it sound complicated and gastronomy makes it sound elitist.’ So the next time there’s something unique on the menu that sounds a bit strange, give it a try. You might be pleasantly surprised.

Serves 4
recipe from Olive magazine

4 zucchini, cut into long ribbons (use a potato peeler)
4 tablespoons pine nuts, toasted
handful of basil leaves, shredded
Parmesan shavings

Dressing
2 shallots, finely chopped
1 red chili, finely chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice

Whisk the dressing ingredients together and toss the zucchini with the dressing. Marinate for 10 minutes. Toss with pine nuts and basil then scatter with Parmesan.

The Culinary Chase’s Note: What an easy salad to make and is definitely one that will treat all the tastebuds in your mouth. Every ingredient is easily tasted and I find it is a salad that helps to clear the palate for the main course.