Zucchini Carpaccio 1/4 cup champagne vinegar 2 tablespoons minced shallot 1 teaspoon salt. 3/4 cups extra-virgin olive oil 2 sm yellow summer squash 2 sm zucchini 4 md basil leaves; slivered In a bowl, mix the vinegar, shallot, and salt. Let stand 5 minutes. Whisk in 3/4 cup extra-virgin olive oil. Rinse 2 small green and 2 yellow zucchini and trim off ends. Using a mandoline, slice squash lengthwise 1/16 inch thick, discarding first and last slices from each. In single-layer batches, steam squash over boiling water until barely tender when pierced, about 1 1/2 minutes. Arrange warm slices in a single layer in a cooking parchment-lined baking pan and brush tops with vinaigrette. Cover and chill until cold, at least 20 minutes. Arrange slices, mixing colors evenly, on six large plates. Drizzle with a little more vinaigrette and sprinkle with slivered fresh basil leaves. If you like, shave Parmigiano-Reggiano cheese over servings the zucchini, and drizzle with a little more olive oil.
Posted on: Fri, 19 Jul 2013 18:54:21 +0000
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