Michael Symon's Shaved Zucchini Salad

Ingredients for 4-6 servings
  • ½ cup walnut halves, toasted, then roughly chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons finely chopped rosemary
  • 2 cups shaved zucchini, ends trimmed, then cut into ⅛ inch thick circles
  • 2 cups shaved yellow squash, ends trimmed, then cut into ⅛ inch thick circles
  • ¼ cup Castello® Crumbled Blue cheese
Michael Symon's Shaved Zucchini Salad

Preparation

  1. Preheat your oven to 375° F.
  2. Spread the walnuts in an even layer on a sheet tray and toast for 10 minutes, until golden brown and crisp.
  3. Remove to a cutting board and roughly chop, then set aside.
  4. In a mixing bowl whisk together the red wine vinegar, Dijon mustard, honey and olive oil.
  5. Season with salt and pepper, then whisk in the rosemary. Set aside.
  6. When ready to serve, toss the squash and zucchini along with the walnuts in the vinaigrette.
  7. Lay the squash and zucchini onto a platter, then top with Castello® Crumbled Blue cheese and serve.

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