This light, fresh salad has an exotic flair with the addition of plums and Egyptian spice mix, dukkah.
Zucchini with plums, pecorino and herb vinaigrette
Ingredients:
2 small tender zucchini (one yellow on green)
4 plums (whatever is in season)
Small wedge pecorino cheese
1 tbsp dukkah seasoning (recipe below)
Handful of seedlings greens (whatever is in season)
½ cup olive oil
¼ tsp Dijon mustard
4 tbsp tarragon vinegar
1 heaped tbsp fresh chopped herbs (chives, basil, mint, parsley)
Salt and pepper to taste
Method:
1) Using a blender, blend together the olive oil, chopped herbs, and mustard until silky smooth and bright green in colour. Add a little of the tarragon vinegar, salt and pepper to taste and place to one side.
2) Wash and dry the small tender zucchini. Next, using a mandolin slice the zucchini on a 45 degree angle slice thinly, (approximately 1/16 of an inch thick).
3) Next, on two serving plates, add thin layer of both mixed yellow and green zucchini and the thinly sliced plums.
4) Next, season lightly with a sprinkle of dukkah seasoning and a drizzle of the herb vinaigrette.
5) Next, shave 4-5 slices of pecorino cheese and lay on top.
6) Then, repeat the first steps so that you have two layers of zucchini, plums and cheese.
7) Add a mound of seedlings greens on top, drizzle with more of the herb vinaigrette and serve.
Dukkah ingredients:
½ cup hazelnuts
¼ cup coriander seeds
3 tbsp sesame seeds
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp fennel seeds
1 tsp dried mint leaves
1 tsp salt
Method:
1) In a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they do not burn, approximately 3 – 4 minutes.
2) Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
3) Place the nuts and seeds, along with the mint and salt, into a mortar, and pound until the mixture is crushed, or pulse in a food processor to a coarse consistency. Do not allow the mixture to become a paste.
4) Use in salad recipe above, or serve by dipping bread or pita into olive oil, then in dukkah.
Serves 2
Courtesy Michael Bonacini, www.oliverbonacini.com