Veggies | Grilled Zucchini Salad with Purslane and Tomato
Posted on July 12, 2011
I got purslane in my farm basket this week and needed to make something with it, so I tried this. It was good. The dressing is more oil than acid, so it keeps well for about a day.
Yield: 4 to 6 first-course or side-dish servings
Ingredients
1 teaspoon finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1/4 teaspoon Dijon mustard
1/2 teaspoon kosher sea salt, or to taste
1/3 cup extra-virgin olive oil plus additional for brushing zucchini
1/4 teaspoon freshly ground pepper, or to taste
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini, (1 3/4 to 2 pounds) halved lengthwise
12 ounces purslane, thick stems removed (4 cups or less)
10 ounces pear or cherry tomatoes, halved lengthwise
Method
Prepare grill for cooking.
Make dressing: Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.
Grill zucchini: Lightly brush zucchini all over with oil. When grill is hot, grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch thick slices.
Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
(Ref. "Grilled Zucchini Salad with Purslane and Tomato" recipe, epicurious.com)