Zucchini Carpaccio

balsamic · balsamic dressing · balsamic glaze · bocconcini · cold salad

Prep 4 pax

This is one of the easiest, yet elegant looking salads that make it look like you’ve made a lot of efforts and perhaps toiled for hours in the kitchen. The zucchini must be sliced very thin – perhaps a mandolin works best in this case. Most people simply marinate these in a vinaigrette for a few hours and eat raw, however I had people over, who I didn’t want experiment so much with – and the safest route was to gently char grill on a hot pan with no oil, and then marinating overnight, ready for an early brunch. I put luscious bocconcini cheese over the salad, with lot’s of pomegranate arils for a pop of colour and there you go – a beauty to the eye!

INSTRUCTIONS

1 In a flat serving dish with slight edges, mix together the extra virgin olive, lemon jucie, zest, balsamic vinegar, chili flakes and salt and stir well

2 Take a large pan and place on high heat

3 Once the pan is hot, place the zucchini slices on the pan with a sprinkle of salt and allow to char grill on both sides gently

4 Remove into the olive oil marinade and coat well

5 Allow this to sit together for at least a few hours in the refrigerator

6 When ready to serve, tear place the cheese on top, along with pomegranate and drizzle some balsamic crema on top

7 Serve cold

ingredients

1 zucchini, finely sliced rounds (use a mandolin)
4 tbsp extra virgin olive oil
4 tbsp lemon juice
2 tsp lemon zest
½ tbsp balsamic vinegar
1 tsp red chili flakes
1 tsp salt
4-6 bocconcini cheese balls
1 tsp balsamic crema
Handful of pomegranate
1 tsp black pepper
Lemon wedges to serve

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