serveitforth.com recipes
Zucchini Salad with Basil, Olives, and Almonds
More or less:
1# zucchini, sliced 1/8" thick
3/4 t salt
2 T olive oil
1 T almond oil (or more olive oil if you don't have any)
1 T red or white wine vinegar
1 T freshly squeezed lemon juice
1 shallot, thinly sliced
1/4 - 1/2 c black or green olives
1/4 - 1/2 c almonds with skins, toasted and roughly chopped
10-20 leaves fresh basil, left whole if small or torn if large
1/2 t or more crushed red pepper flakes
more salt, to taste
freshly ground black pepper
1. Toss the zucchini with the salt, oils, vinegar, and lemon juice, and let it sit while you prepare the other ingredients.
2. Add everything else to the zucchini and toss gently. Taste and season, adding more salt, pepper, and lemon juice as you like.
If you like the zucchini firm serve the salad immediately. If you prefer it softer let the salad sit for a few hours or up to a day in the refrigerator. If you make it in advance be sure to taste it again before serving, it may need a little lemon juice or vinegar to perk it up.
Serves 2 as a main course or 4 as a side.