Zucchini Ribbons with Almond Pesto

Zucchini Ribbons with Almond Pesto

from Deb Perelman’s, The Smitten Kitchen Cookbook

This recipe is made for zucchini, but any mix of summer squash can be substituted.

1/2 cup almonds, toasted and cooled

1/4 cup (3/4 ounce) grated Parmesan cheese

1 small garlic clove, peeled and crushed

Pinch of red pepper flakes

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup olive oil

2 pounds medium zucchini, trimmed

Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides.

Using a vegetable peeler (a Y-peeler or mandolin works great if you have one here, but any old peeler will do) and working from the top to bottom of each zucchini, slice the zucchini into ribbons (about 1/16-inch thick). Place the ribbons in dressing-coated bowl.

Toss the ribbons gently—frankly your hands are best for this as they wont break up the ribbons while tossing them—attempting to coat the zucchini as evenly as possible with the dressing. Serve at room temperature. This can sit out for a while (the longer it does, the more relaxed the ribbons will be) but I like to eat it right away, when the ribbons still make tall loops and twists in thee bowl.

 

Caesar Salad with Roasted Garlic Dressing

Caesar Salad with Roasted Garlic Dressing

Bon Appétit, Jan 1994

2 large heads garlic
1/4 cup dry vermouth
4 1/2 tablespoons plus 1/3 cup olive oil

2 1/4 teaspoons minced fresh rosemary
3 cups 1-inch French bread cubes

2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)

1 head romaine
1 1/4 cups grated Asiago or Parmesan cheese (about 5 ounces)

Pepper to taste

Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and paste-like, about 1 1/2 hours. Cool garlic.

Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.

Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)

Pour dressing over. Sprinkle cheese and croutons over salad. Season with freshly ground pepper and serve.