Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that’s been slathered with mascarpone or ricotta.
- 3 T extra-virgin olive oil
- 1 small shallot, minced (about 2 tablespoons)
- 2 T capers, chopped, plus 2 teaspoons caper brine
- 1 tsp lemon zest, plus 1 tablespoon juice
- 1 garlic clove, minced
- Kosher salt and black pepper
- 3 medium zucchini or summer squash (6 to 7 ounces each)
- 1/3 C shaved Pecorino-Romano cheese
- 1/3 C torn fresh basil
- 1/4 C chopped flat-leaf parsley
- 1/3 C roasted salted almonds, chopped
In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into ¼-inch-thick slabs, then slice those slabs lengthwise into ¼-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.