Summer is a lovely time for raw vegetable salads. This zucchini salad is quick to put together and pairs nicely with a variety of main courses from poached salmon to grilled hamburgers. I use the fennel fronds to garnish the salad, but many herbs like dill and parsley complements the truffle dressing.
If you are not a big fan of the distinctive truffle flavor use sea salt and experiment with other spices like cumin. There are countless variations to this salad; try adding black olives and/or grapefruit slices. This is also delicious on a bed of wild arugula.
You can create delicate zucchini ribbons with a y peeler or slice thinly with a sharp knife (check out my post for an easy way to keep your knives sharp for under $10!). In my next post I’ll share another one of my favorite kitchen tools to quickly get ultra thin slices from vegetables like fennel and beets (hint: it’s not a mandoline).
Do you have a similar salad recipe for raw zucchini? Any suggestions for other variations?
Truffled Zucchini and Fennel Salad
- 2 zucchini
- 1 fennel with fronds
- 1/4-1/2 cup extra virgin olive oil
- 1/4-1/2 teaspoon sea salt or truffle salt
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