Zucchini-Artichoke Salad
Recipe from Food Network
Ingredients
- 1 medium zucchini
- Kosher salt
- 1 teaspoon fennel seeds
- 2 scallions, chopped, dark green parts separated
- 1 garlic clove, smashed
- 4 wide strips lemon zest
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon red pepper flakes
- 2 teaspoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 1 cup oil-packed artichoke hearts, drained
- 3/4 cup thawed frozen peas
- 3–4 heads Little Gem lettuce, torn
- Shaved ricotta salata, for topping
Method
- Thinly slice the zucchini, toss with 1 teaspoon salt, and let it drain about 15 minutes.
- Toast the fennel seeds about 4 minutes. Combine them with the scallion whites, garlic, lemon zest, thyme, pepper flakes, vinegar, and olive oil; season with salt and pepper.
- Pat the zucchini dry and toss it with the dressing, artichokes, and peas.
- Arrange lettuce on a platter, top with the zucchini mixture, and finish with scallion greens and ricotta salata.