Grilled Zucchini Ribbon Salad

picture of zuccini ribbons on grilled steak

Zucchini Ribbon Salad served on grilled sirloin

Michael Chiarello, 2007, foodnetwork.com

  • 6 to 8 large zucchini, roughly 4 pounds
  • 1 cup extra-virgin olive oil, divided
  • Sea salt, preferable gray salt and freshly ground black pepper
  • 6 cloves minced garlic
  • 1/2 teaspoon red chili flakes
  • 2 lemons juiced
  • 2 tablespoon freshly chopped parsley leaves
  • 2 tablespoon freshly chopped basil leaves
  • 6 tablespoons toasted pine nuts, optional shaved Parmesan, to taste

Prepare a charcoal grill, or heat a gas grill to high.
Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. **
Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly. When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

**AT this point, because I did not feel up to grilling a million little strips of zucchini, I sautéed them in a hot skillet for about 2 minutes. Then I followed the remainder of the recipe. I served it mounded on a grilled sirloin…and I would do it again.

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Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. His daughter, Kate, bought her own farm, The Turkey Farm, where she raises animals for meat production and works many of the farmers' markets. His son Curtis is is developing an orchard at the Lunenburg farm and recently bought a farm near his sister in Hardwick. The farms also have several Community Supported Agriculture (CSA) programs established in Lunenburg, Jamaica Plain, Brookline and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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One Response to Grilled Zucchini Ribbon Salad

  1. Pingback: Week 5, 2012 | Stillmans Farm Blog

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