 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Ingredients:
1/4 cup(s) extra-virgin olive oil |
1 teaspoon(s) honey |
zest and juice of 1 lemon |
1 clove(s) garlic, diced |
2 tablespoon(s) toasted fennel seeds |
salt and ground black pepper |
3/4 cup(s) red-wine vinegar |
3 large clove(s) garlic, finely chopped |
kosher salt and ground black pepper |
30 fresh mint leaves, finely sliced |
olive oil, for frying |
3 to 4 medium zucchini, sliced diagonally into 1/4-inch rounds |
6 cup(s) arugula (preferably the smaller spicy variety known as rocket) |
1/4 cup(s) ricotta salata |
Directions:
1. To prepare the dressing, in a small bowl whisk together the oil, honey, lemon zest and juice, garlic and fennel seeds. Season with salt and pepper, then set aside.
2. To prepare the marinade, in a small bowl combine the vinegar, garlic and 1/4 teaspoon each of salt and pepper. Add the mint and set aside.
3. In a large skillet over medium-high, heat about 1/4 inch of olive oil until hot but not smoking. Working in batches if necessary, slide the zucchini slices into the skillet in a single layer. Do not crowd the skillet. Fry, turning the slices often with a fork, for 7 minutes, or until golden and flecked with dark spots.
4. As the zucchini slices finish frying, transfer them to the marinade. Let the zucchini marinate for at least 10 minutes.
5. To assemble the salad, place the arugula in a large bowl. Remove the zucchini slices from the marinade and add to the arugula. Drizzle with the dressing, then toss gently. Top with shaved ricotta salata.
|
|