As I write this, I’m snacking on a handful of blueberries fresh from this Monday’s farmers market. It’s where I get most of my food these days. I’ve stocked up on berries and plums (remember this? have you made it yet?) and greens, oh my! Heirloom tomatoes, spring onions, oh my! Green beans and pea shoots and mint, oh my!
Oh my, indeed!
But oy my … the past two Mondays, I’ve gotten drenched in massive downpours. And the weather has been so chilly and rainy that I could swear it was Fall. I’ve been turning on my oven and stove far too much for a summer day in August. Chard. Roasted corn and roasted zucchini. Schnitzel. Muffins.
And then today arrived. Bienvenue le soleil. Bienvenue les ciels bleus. Bienvenue la chaleur. Au revoir le four!
Unable to fathom turning on the oven in this gorgeous heat, I turned to a no-cook salad with the zucchini in my fridge.
Oh my, indeed!
Zucchini ribbon salad with Middle Eastern spices
Admittedly, long strands of shaved zucchini are impressive to look out, but difficult to eat. I’d say definitely not first date material! I used an inexpensive mandoline to shave the zucchini, but I’ve heard you can also use a vegetable peeler. This recipe is similar to another favorite zucchini recipe – I used the same spice mixture and added labne to the dressing for a nice creaminess. If you want to be really fancy, make a zucchini cage over baby arugula — I’ll show you how at the end of the recipe.
- 1 medium to large sized zucchini
- 1 lemon
- 2-3 T olive oil
- good pinch of cumin
- small pinch of aleppo (or cayenne) pepper flakes
- 1T labne (Middle Eastern savory yogurt)
- salt and pepper
Shave. Using a mandoline or vegetable peeler, shave zucchini lengthwise to make long thin ribbons. Arrange ribbons on a plate.
Whisk. Zest and juice the lemon into a bowl. Add olive oil, cumin, aleppo and whisk. Then add the labne and whisk until smooth. Add salt and pepper to taste.
Get a little fancy. When you really want to dress to impress, here’s what you do. Weave a cage of zucchini and serve with arugula. Cut the zucchini ribbons in half. Create a basket weave in a cereal-sized bowl – starting in the middle, weave the zucchini strips under and over each other. Cut the ends with scissors around the edge of the bowl. Fill the bowl with baby arugula and place a plate upside down over the bowl. Flip. Suround with arugula to cover up any imperfect spots. Drizzle dressing over the top. Await oohs and aahs.