Zucchini Ribbon Salad with Feta and Walnuts
Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Yield: 2
Software
- 1 1/2 pounds zucchini (3 small)
- 1 teaspoon kosher salt
- 2/3 cup walnuts, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 1 teaspoon Aleppo pepper
- 1/4 cup breadcrumbs
- 1 medium lemon, zested and juiced (you'll need 2 tablespoons of juice)
- 1/2 cup block feta cheese, well drained
- 1/3 cup mint leaves
Procedure
- Shave the zucchini lengthwise into broad ribbons with a Y-shaped vegetable peeler, stopping when you reach the seedy core. Reserve the cores for another use.
- Place the ribbons in a colander set over a bowl or the sink and toss with the salt. Rest for 5 minutes, until the ribbons are pliable and just beginning to release moisture.
- Spread the ribbons between 2 clean kitchen towels and press gently to remove surface moisture. Do not rinse or wring. Leave them like this while you make the dressing.
- Place a 12-inch skillet over medium-low heat and add the walnuts. Cook, tossing frequently, for 5 minutes or until they begin to smell toasty and take on a golden-brown color. Add the oil shallots, and Aleppo pepper and cook, stirring constantly for 2 minutes. Add the breadcrumbs and cook for 1 more minute before killing the heat. Add the lemon zest and 2 tablespoons of lemon juice to the pan and stir to fully combine.
- Add the ribbons to the pan along with half of the feta and toss to combine. Add the mint and remaining feta and toss again before moving to a serving bowl.