Sunday, February 21, 2010
Zucchini, Almond and Pecorino Salad
I had this salad as an appetizer in New York and swore I would do it at home.
They gave the recipe, and I thought they would hide a few ingredients... but it tasted absolutely the same!
The secret behind this salad, in my opinion, is its simplicity, good quality ingredients and timing.
If you are doing this for more than two people, use two pans. The courgette needs to be cut into regular matchsticks as it overcooks really quickly. Monitor your almonds closely as they change color quickly in olive oil. Am i scaring you? Really, what I am trying to say is, make it with love.
It is sooooooo worth it.
It was the perfect side to poached salmon.
Zucchini, almond and pecorino salad
for two people, as a side
2 zucchini, medium (don't use large ones, they have too many 'seeds')
-cut into matchstick
1/3 cup slivered almonds
1/4 cup olive oil, good quality
Pecorino, thin slices
Salt and Pepper
Heat the olive oil on medium-high in a large frying pan. When hot, add the slivered almonds, sauté for about 1 minute until they turn golden brown. Add the courgette matchsticks, sautée until warmed through only! Season generously with salt and pepper and plate immediately. Top with pieces of shaved Pecorino. Parmesan could work also.
At The Red Cat, they served the salad under a large, ultra thin piece of Pecorino... If you are shopping for ingredients for this salad, you may want to keep this in mind - it was a very pretty presentation. The cheese melted and was almost transparent.