Grilled Zucchini Salad with Purslane and Tomato |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 salt |
1/3 cup extra-virgin olive oil plus additional for brushing zucchini |
1/4 teaspoon black pepper |
3 tablespoons chopped fresh flat-leaf parsley |
4 zucchini (1 3/4 to 2 lb total), halved lengthwise |
12 oz purslane, thick stems removed (4 cups) |
10 oz pear or cherry tomatoes, halved lengthwise |
Directions:
1. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
2. 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.
3. Grill zucchini: Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), 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.
4. Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately.
5. Cooks' note: ·Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly.
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