Best 5 Zucchini And Fennel Salad With Pecorino And Mint Recipes
Indulge in the symphony of flavors with this refreshing Zucchini and Fennel Salad, where the subtle sweetness of zucchini harmonizes with the crisp and aromatic fennel. Accented with the nutty richness of Pecorino cheese and the invigorating touch of mint, this salad awakens your palate with every bite.
The culinary journey continues with a delightful repertoire of recipes that cater to various dietary preferences. For those seeking a vegan alternative, the Vegan Zucchini and Fennel Salad offers a plant-based rendition, while the Keto Zucchini and Fennel Salad caters to those following a low-carb lifestyle.
For a protein-packed option, the Chicken and Zucchini Salad combines succulent chicken with the vibrant flavors of zucchini and fennel, creating a satisfying and balanced meal. And for those who enjoy a warm and comforting dish, the Zucchini and Fennel Soup tantalizes the taste buds with its creamy texture and aromatic broth.
Each recipe is carefully crafted to showcase the versatility of zucchini and fennel, providing a range of culinary experiences that will satisfy every palate.
ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.
Provided by Daniel Patterson
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams
ZUCCHINI FENNEL NOODLES
Steps:
- Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
- Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.
ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.
Provided by chiclet
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Nutrition Facts : Calories 105.7, Fat 7.2, SaturatedFat 1, Sodium 45.9, Carbohydrate 10.5, Fiber 3.7, Sugar 2.7, Protein 2.6
ZUCCHINI FENNEL SALAD
Steps:
- Thinly shave zucchini, fennel and pecorino. Toss with mint, lemon and oil. Salt and pepper to taste.
ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS
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.
Provided by Alexa Weibel
Categories brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-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.
Tips:
- Use a mandoline for even slicing. A mandoline will help you slice the zucchini and fennel thinly and evenly, which will ensure that they cook evenly.
- Don't overcrowd the pan when cooking the zucchini and fennel. If you overcrowd the pan, the vegetables will steam instead of sautéing and will not brown properly.
- Add the lemon juice and zest at the end of cooking. This will help to brighten the flavors of the salad and prevent the lemon juice from overpowering the other ingredients.
- Use fresh herbs for the best flavor. Fresh mint and parsley will add a pop of color and flavor to the salad.
- Serve the salad immediately. This salad is best enjoyed fresh, so serve it as soon as it is made.
Conclusion:
This zucchini and fennel salad is a delicious and healthy side dish that is perfect for summer gatherings. The combination of sweet zucchini, aromatic fennel, tangy lemon, and fresh herbs is refreshing and flavorful. This salad is also easy to make and can be prepared in just 30 minutes. So next time you're looking for a light and healthy side dish, give this zucchini and fennel salad a try. You won't be disappointed!
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