Zucchini Salad With Almonds And Taleggio Zucchini Recipes

Ingredients

1 large shallot

1/4 c. vegetable oil

1 tsp. fresh lemon juice

Salt and freshly ground pepper

3 very fresh 4-ounce zucchini

1 tbsp. chopped parsley

1/2 c. roasted, salted almonds

3/4 lb. Taleggio cheese

Preparation

Step 1Separate the sliced shallot into rings. In a small skillet, heat 2 tablespoons of the vegetable oil. Add the shallot rings in an even layer and cook over moderate heat until lightly browned, about 5 minutes. With a slotted spoon, transfer to paper towels to drain.Step 2In a medium bowl, combine the remaining 2 tablespoons of oil with the minced shallot and lemon juice and season with salt and pepper. Add the zucchini and toss to coat. Mound the salad on plates. Sprinkle with the parsley, almonds and fried shallot rings. Set the Taleggio wedges beside the salad and serve.Step 3Make Ahead: The shallot rings can be fried 2 hours ahead. Drain the rings on paper towels, then transfer to a plate and keep at room temperature.