Happy Tuesday, friends! It’s been a little while since we’ve talked food here, and the reason is two-fold. One: I went down a vintage glassware rabbit hole (and I mean that in the best way possible!) preparing for last Saturday’s sale. (There are still a few pieces in the “Shop!” highlight on Instagram!) And two: I decided to start my weekend early for some socially-distant escapades, each of which proved to be much needed and therapeutic, but also, per usual, all about food and wine. By Sunday, I was a puffy, hungover version of my former self, which means Monday could bring only one thing: salad.
With summer produce at its peak and tomato season in full swing, I’m finding salads to be quite delightful these days (save for the last few, that is), especially when the grill is involved. Love me a good warm-cold combo! Here, thin slices of zucchini are grilled until tender and then combined with arugula, pine nuts, Parmigiano-Reggiano and tomatoes.
A quick word on the ingredients: When you’re eating raw produce, you want to go for the good stuff, and that means good produce of course, but also good extras (cheese, olive oil, etc.) The tomatoes pictured are called lorabella blossom tomatoes, and they’re in the Village Farms Maverick Medley at Trader Joe’s. I did a little research and found out that they are native to the Amalfi Coast. No wonder I like them… They are HEAVENLY. If you can’t find them, just use good heirloom cherry tomatoes. You won’t regret it. Also, I’m not calling it “Parmigiano-Reggiano” just to channel my inner Giada. Parmigiano-Reggiano is the authentic, Italian stuff, which typically packs more taste and texture than regular Parmesan. Lastly, you’ll see that the recipe calls for two types of olive oil: one for cooking and one for drizzling. I always have a moderately priced oil on hand for cooking, and a more expensive, flavorful oil for finishing dishes. The latter is a real game changer. It’s not to say the dish will suffer without these things, but if you can get your hands on them, all the better!
Serves 4 as a side, or 2 as a meal with your choice of protein.
Ingredients
- 1 zucchini
- 2 tablespoons pine nuts
- your medium olive oil, for cooking
- salt
- freshly cracked black pepper
- 1 large handful of arugula
- 1 cup heirloom cherry tomatoes, halved lengthwise
- about a two-inch piece of Parmigiano-Reggiano
- half a lemon
- your very best olive oil, for drizzling
Method
Remove the stem of the zucchini and halve lengthwise. Working with one half at a time, turn the flat side down to face your cutting board (it will be more stable that way, which means less risk for your finger tips). Use your sharpest knife to cut very thin, long slices. Set aside.
Preheat a dry grill pan over medium heat. Toast the pine nuts until golden brown. As always, mind your nuts! The toasting of the nuts is not the time to multitask. Remove from the pan to cool, and then increase the heat to high. Use a paper towel to brush a thin layer of your cooking olive oil onto the pan. Season the zucchini with salt and pepper and cook until you see medium brown grill marks, about 3 minutes per side.
To assemble, place most of the arugula down on your serving platter. Nestle the zucchini slices into the leaves, curling them to look like ribbons. Scatter some tomatoes on top; tuck some into any holes. Add the toasted pine nuts, and then use the point of your knife to break up the cheese into small crumbles. Alternatively, you can shave it with a vegetable peeler. Sprinkle the cheese and remaining arugula over the top and then finish with a squeeze of lemon, a drizzle of your very best olive oil and a little more pepper. This salad is equally good warm or at room temperature.
