Ingredients: |
Ingredients: Dressing:
1/4 c. extra-virgin olive oil
1 tsp honey
Zest and juice of 1 lemon
1 clove garlic, diced
2 T. toasted fennel seeds
salt
ground black pepper
Marinade:
3/4 c. red wine vinegar
3 large cloves garlic, finely chopped
Kosher salt and ground pepper
30 fresh mint leaves, finely sliced
Zucchini:
Olice oil, for frying
3-4 medium zucchini, sliced diagonally into 1/4-inch rounds
6 c. arugula (preferably the smaller spicy variety known as rocket)
1/4 c. ricotta salata
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Directions: |
Directions:1. To prepare the dressing, in a small bowl whisk together the oil, honey, lemon zest and juice, garlic and fennel seeds. Season with salt and pepper, then set aside.
2. To prepare the marinade, in a small bowl combine the vinegar, garlic and 1/4 teaspoon each of salt and pepper. Add the mint and set aside.
In a large skilled over medium-high heat, heat about 1/4 inch of olive oil until hot, but not smoking. Working in batches if necessary, slide the zucchini slices into the skilled in a single layer. Do not crowd. Fry, turning the slices often, for 7 minutes, or until golden and flecked with dark spots.
As the zucchini slices finish frying, transfer hem to the marinade. Let the zucchini marinate for at least 10 minutes.
3. To assemble the salad, place the arugula in a large bowl. Remove the zucchini slices from the marinade and add to the arugula. Drizzle with the dressing, then toss gently. Top with shaved ricotta salata. |
This recipe for Zucchini Scapece Salad is from