FRIED ZUCCHINI BLOSSOMS WITH GRILLED VEGETABLE PANZANELLA AND BABY ARUGULA SALAD
Provided by Anne Burrell
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the panzanella: Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking.
- Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.
- Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste.
- For the blossoms: Heat the oil to 375 degrees F.
- Whisk together the cake flour, baking powder, pinch salt, and club soda.
- Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.
- Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.
- Fry the basil leaves until just crisped. Set aside.
- For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom. Drizzle with olive oil to finish and top each plate with a fried basil leaf.
SALAD WITH ZUCCHINI AND BABY SPINACH RECIPE BY TASTY
Here's what you need: zucchini, olive oil, dried cranberries, walnuts, baby spinach, goat cheese, reduced balsamic vinegar, salt, lemon juice
Provided by Suzana Hrnjck
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix zucchini with olive oil. Fry in a hot pan for 1 minute on each side, until browned.
- In a bowl, season spinach with salt to taste and toss with lemon juice. Then, add walnuts, cranberries, cheese, and zucchini.
- Toss with balsamic vinegar.
- Serve.
Nutrition Facts : Calories 664 calories, Carbohydrate 19 grams, Fat 53 grams, Fiber 7 grams, Protein 33 grams, Sugar 7 grams
BABY ZUCCHINI SALAD
Fresh salad, great side for summer dinners. Use regular olive oil if smoked olive oil is unavailable. Smoked olive oil has its own unique taste, and while you could substitute with regular olive oil I would strongly suggest trying the smoked first; it is really amazing.
Provided by Lizbeth
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 4.7 g, Fat 6.9 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 4.2 mg, Sugar 2.9 g
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