Weekend Cooking: French Zucchini Salad

I first made this recipe at a cooking class in Paris. It is such a great dish to make when you have fresh zucchini available. There's no cooking involved, so it's great for hot weather. And since you need to let it sit for a while to allow the flavors to meld - you can get it ready ahead of time, and when your grilling is done,  it's waiting for you. It's easy and quick; the perfect side dish. I love it with grilled shrimp.

French Zucchini Salad

1/3 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

2 pounds medium zucchini

1/2 cup pitted Kalamata olives

1/4 cup pine nuts

Whisk oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper in small bowl to blend. Set dressing aside.

Toast pine nuts until fragrant in 350 degree oven. Wash and trim ends from zucchini. If you have a mandoline and enjoy using it, slice zucchini thinly into rounds that way. If you're like me*, use your Cuisinart. Quarter the olives. Place sliced zucchini in large bowl. Add olives and toasted nuts, then dressing; toss to coat. Season to taste with salt and pepper.

Note: I've seen versions of this recipe that include tomatoes, red pepper flakes, fresh basil leaves; that omit the olives; and that top with shaved parmesan. Have fun with it! It's delicious.

That's my contribution to this week's Weekend Cooking, hosted by Beth Fish Reads. Be sure to check out the other entries this week!

*Not lazy. Efficient.

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