Entertaining Entrees

Charred green and gold zucchini salad with a mint bread dressing

Name: Charred green and gold zucchini salad with a mint bread dressing recipe
Yield: 4
Ingredients: 800g mixed zucchini (we use green and white); 1/3 cup (80 ml) extra virgin olive oil; 100g white sourdough, torn into coarse crumbs; 50g baby rocket; 1 punnet zucchini flowers; 1/4 cup (20g) finely grated parmesan; 1/4 cup (50g) tart dried cherries, chopped; 120g white sourdough, crusts removed (yielding 60g); 1/4 cup (60ml) milk; 2-3 young garlic shoots (from specialty greengrocers), roughly chopped; 1/4 cup (60ml) extra virgin olive oil; Zest and juice of 1/2 lemon; 1/4 cup (60ml) verjuice; 1 cup mint leaves, plus extra, to serve; 1 cup flat-leaf parsley leaves, plus extra, to serve

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by Alice Zaslavsky

AUTHOR

Mar 15, 2022

Use up the last of the summer zucchini and any leftover white bread in this substantial side salad, or turn it into a meal by flaking through some hot smoked fish or tofu.

800g mixed zucchini (we use green and white)
1/3 cup (80 ml) extra virgin olive oil
100g white sourdough, torn into coarse crumbs
50g baby rocket
1 punnet zucchini flowers
1/4 cup (20g) finely grated parmesan
1/4 cup (50g) tart dried cherries, chopped

Mint bread dressing

120g white sourdough, crusts removed (yielding 60g)
1/4 cup (60ml) milk
2-3 young garlic shoots (from specialty greengrocers), roughly chopped
1/4 cup (60ml) extra virgin olive oil
Zest and juice of 1/2 lemon
1/4 cup (60ml) verjuice
1 cup mint leaves, plus extra, to serve
1 cup flat-leaf parsley leaves, plus extra, to serve

Method

1.

To make the mint bread dressing, cut the bread into cubes and place in a blender with the milk. Stand for 5 minutes. Add remaining ingredients to the blender and blend until smooth. Season to taste. (It needs to be the consistency of pouring cream, so add a little more verjuice if you think it's too thick.)
2.

Preheat a barbecue or chargrill pan to high. Slice the zucchini into 1cm-thick long strips and drizzle with 2 tbs oil. Place zucchini slices diagonally into the pan, and cook for 2-3 minutes on each side, until char lines form and zucchini is tender.
3.

Heat remaining oil in small frypan over medium heat. Add the torn sourdough and cook for 4-5 minutes, until golden and crisp. Drain on paper towel and season with salt flakes.
4.

In a large bowl, toss the zucchini, rocket and a little of the bread dressing. Arrange on a serving platter and dress with a little more dressing. Tear over the zucchini flowers and sprinkle over the parmesan, cherries and fried bread. Serve with the remaining dressing alongside.