Zucchini Salad With Ajo Blanco Dressing & Spiced Nuts Recipe
Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating...
Keywords
- almond
- zucchini
- walnut
- parsley
- mint
- garlic
- side
- dinner
- dairy free
- vegetarian
- weeknight meals
- grilling
- blender
- cookbooks
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Fine-mesh sieve
- Serving bowl
Ingredients
- 3 to 4 slices white bread, crusts removed
- 3/4 cup blanched almonds, roughly chopped
- 1 garlic clove, peeled
- 1 teaspoon sherry vinegar
- 1 cup extra-virgin olive oil
- 1/3 cup ice-cold water
- 3 medium zucchinis, cut into random pieces
- 1/2 ounce hazelnuts, chopped
- 1/2 ounce blanched almonds, chopped
- 1/2 ounce walnuts, chopped
- Pinch of smoked paprika
- 1 small handful flat-leaf (Italian) parsley, washed and chopped
- 1 small handful mint, washed and chopped
- Freshly ground black pepper
- Salt to taste
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