Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

from foodnetwork.com
35 min
1 servings

Get Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts Recipe from Food Network

Ingredients

  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Wedge Pecorino Romano, for shaving
  • 2 tablespoons toasted pine nuts
  • Fresh mint leaves, torn

Directions

  1. 1

    Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.

  2. 2

    Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.

  3. 3

    Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.