Grilled zucchini salad, arugula, gouda cheese, balsamic vinaigrette

Grilled zucchini salad, arugula, gouda cheese, balsamic vinaigrette

Starter 

Don’t get anxious! Let the zucchini get a nice char on the flat side which will help to get its’ meat-like texture and taste. By adding more arugula, you can easily make this a more substantial salad instead of treating it like a vegetable side dish. This balsamic vinaigrette is also delicious on steak!

  • 4

    serves

  • Very easy

    Difficulty

Ingredients

  • 4 small zucchini, cut length-wise
  • Balsamic vinaigrette
  • 12 leaves arugula
  • 4 ounce block parrano unie kaas or gouda cheese
  • All-Clad outdoor round fry pan
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  • Ingredients to prepare balsamic vinaigrette:
  • ½ cup balsamic vinegar
  • ½ cup grapeseed oil
  • ½ tablespoon sugar
  • 1 tablespoon shallot, finely minced
  • ¼ teaspoon garlic, finely minced
  • ½ teaspoon thyme, finely chopped
  • 2 tablespoon basil, finely chopped
  • ½ teaspoon oregano, finely chopped
  • salt, to taste
  • pepper, to taste

Preparation

Directions to prepare balsamic vinaigrette: Place all ingredients into a medium sized mixing bowl. Whisk together until completely combined.

Directions to zucchini salad:

Heat All-Clad outdoor round fry pan on the grill on high heat for 5 minutes. Place zucchini flat side down and cook for 12-18 minutes until blistered and charred. Flip zucchini on rounded side and cook for an additional 30 seconds.

Remove zucchini from heat with tongs and place on cutting board. Cut zucchini on the bias in ½ inch cuts. Place zucchini in balsamic vinaigrette and marinate for 30 minutes.

Lay the arugula on a serving plate. Remove the zucchini from the vinaigrette and place on top of the arugula. Spoon two tablespoons of the remaining vinaigrette over the entire salad. Using a peeler, peel 6-10 shavings of gouda cheese over the salad. Serve immediately.

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