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Ah, more zucchini. Thanks, Javernick Farms! I say that honestly, because they are lovely and tasty — just not like I prepared them. Sorry.
Shaved Zucchini Salad with Parmesan and Pine Nuts
OK, so this wasn’t as bad as the first installment of my Misadventures in Zucchini post. I did not want that recipe to be a part of our archives here on Local Dish. It was that UN-tasty. Another zucchini pancake or fritter recipe that works? Of course, but not that one.
With this shaved zucchini salad, however, the recipe will be in the archives with a few modifications, because its only problem was that it was massively BLAND. The way the zucchini is shaved with a vegetable peeler or the side of a box grater (I did the latter) is novel and crunchy. The toasted pine nuts are a great addition. The lemon-based dressing, however, needed less oil and more acid, and so the archive recipe will include the addition of white wine vinegar as well as more herbs. If you want, a sprinkle of finely chopped feta would also be fantastic.
Yes, I’ll make it again because…
- It’s no-cook, which is fantastic.
- I have a lot of zucchini
That said, you, dear reader, could perhaps call it a foible rather than a misadventure.
But as for me, do you see that bunless burger? No, I’m not on Atkins. No, not ever, not for me. In fact, what happened was that the buns I was attempting didn’t rise. At all. They were bun cookies. Bun frisbees. I’ve always said I’m more of a cook than a baker, but lately I’ve been trying — sometimes, like this evening, failing. So with my lack of buns and my bland salad, it was a misadventurous day.
Bright side! I have some spectacular wins to share with you next week, including tender farm potatoes and a great grilled pork chop.
