Fair warning: this ZUCCHINI SALAD WITH WHITE TRUFFLE OIL is so delicious you’ll make it over and over again this summer. The flavours are truly remarkable!
My dear friend Phillip Moody first served this salad to me a few years ago and it ranks up there as one of my top 10 salads of all time. Phillip first tried it on a trip to Italy with our mutual friends Jacquie, Mike and Gail – people who celebrate everything about food!
Having watched Phillip prepare it, I think I’m doing the recipe justice. Here’s why I love it so:
WORD OF MOUTH – I love listening to people talk about recipes and food. Every once in a while someone describes something and I think, “I want to try recreating that!” This is one of those recipes where I tasted Phillip’s version and just had to make it my own.
ZUCCHINI – The subtle-flavoured summer squash gets top billing in this salad. Zucchini is usually enjoyed cooked in a ratatouille or soup, but I think the raw, thin slices play up both its flavour and light texture.
WHITE TRUFFLE OIL – I can’t say enough about this unique, distinctly flavoured oil. The aroma and flavour are unmistakable, and in this salad it keeps everything light but still punchy with flavour.
NUTS AND CHEESE – The ever-so-lightly toasted pine nuts draw out the flavour of the Tuscan pecorino cheese. These two ingredients also give the salad a bit of additional texture.
LEMON AND CHIVES – This is one of those moments that proves less is more. No complicated flavour enhancements, no complicated dressing. Squeeze on the lemon juice, sprinkle in the chopped chives, toss and serve.
SALT, NO PEPPER – Trust me, I played around with this recipe quite a bit. I hope you’ll agree that a gentle sprinkle of salt brings it all together, and there’s no need for black pepper. I think the flavour is more distinct without the addition of spice notes.
Prepare this ZUCCHINI SALAD WITH WHITE TRUFFLE OIL for your next dinner party. A memorable culinary moment awaits!
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