Equipment
Ingredients
Salad Base
- 3 zucchini
- 2 fennel
- 1 shallot
Dressing and Seasoning
- 12 g salt
- 3 lemon
- 45 ml red wine vinegar
- 2 g black pepper
Herbs and Texture
- 30 g parsley, roughly chopped
- 30 g dill fronds
- 15 g mint leaves, chopped
- 120 g pine nuts, lightly toasted
Nutrition (per serving)
Method
Slice the zucchini lengthwise into 1.5mm (1/16-inch) ribbons using a mandoline or sharp knife.
Shave the fennel bulbs and shallot to the same 1.5mm (1/16-inch) thickness.
Place the zucchini, fennel, and shallot in a large bowl and toss with the salt.
Zest all three lemons directly over the vegetables.
Juice three of the lemon halves (approx. 45ml) into the bowl through a small strainer.
Add the red wine vinegar and black pepper to the vegetables.
Toss the ingredients together and taste, adding more lemon juice or salt if necessary to achieve a bright flavor.
Add the parsley, dill, mint, and 90g (3/4) of the pine nuts to the bowl and incorporate.
Transfer the salad to a serving platter, leaving any excess liquid in the bowl.
Sprinkle the remaining 30g of pine nuts and extra black pepper over the top and serve immediately.
Chef's Notes
- For the thinnest, most uniform ribbons of zucchini and fennel, a mandoline is highly recommended. Ensure you use the safety guard.
- Don't skip the salting step for the zucchini and fennel. It draws out excess moisture, preventing a watery salad and slightly tenderizing the vegetables.
- Taste and adjust the dressing vigorously. The goal is a bright, zesty flavor that cuts through the richness of the pine nuts and the mildness of the vegetables.
- Toast the pine nuts gently in a dry skillet over medium-low heat until fragrant and lightly golden. Watch them closely as they can burn quickly.
- If serving this salad as part of a larger meal, consider adding some crumbled feta cheese or grilled halloumi for an extra salty, savory element.
Storage
Refrigerator: 24 hours — Vegetables will release water and lose crispness over time.
