Wednesday, October 28, 2009

Zucchini & Tomato Salad with Basil-Kale Pesto

This surprising tasty salad was inspired by raw dishes that use zucchini in place of pasta. I've never done much with zucchini. It's always seemed too bland to be the center piece of a dish. Baked and stuffed with a tangy cheese is the biggest nod I've given this vegetable. But here, raw, and very thinly sliced, combined with chopped heirloom tomatoes and a tasty basil-kale pesto, it works as a magically fresh and light pasta substitute.

A very simple and attractive dish, this salad packs hearty flavor without weighing you down. Definitely, a salad I'd make for company!

Zucchini & Tomato Salad with Basil-Kale Pesto:

2 medium zucchini, very thinly sliced on a mandolin
1 orange and 1 red heirloom tomato, finely chopped
12-15 basil leaves
I large leaf of dinosaur kale, stem removed
olive oil
sea salt
pine nuts
lemon juice
pinch of sugar if needed

Combine the thinly sliced zucchini and chopped tomatoes in a bowl.

In a mini-prep, combine basil leaves, kale leaf, a generous pinch of pine nuts, olive oil and salt. Puree. Add lemon juice to taste and if the kale gives it a bitter taste, add a little sugar. Puree adjusting oil, lemon juice, and salt until desired texture.

Combine pesto with the zucchini and tomato mix and add a few pine nuts if desired.


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