Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Raw Zucchini Salad with Pine Nuts, Mint, and Golden Raisins

Good final

Today’s recipe is all about simplicity. I see it as a collection of my staples – pine nuts, mint, golden raisins – with a little bit of seasonal zucchini and lettuce thrown in. And yes, I do think you should consider golden raisins a staple!. Soaked in vinegar, they can perk up any salad. They add a sweet little surprise to hearty, savory soups. And they’re often called for in Mediterranean vegetable and grain dishes, like this Farro Salad Agrodolce. They’re just great to have on hand.

I adapted this recipe from Cook Smarts, adding in some vinegar-soaked raisins for more depth of flavor. It includes a simple technique for preparing raw zucchini in minutes, allowing you to make the most of the remaining summer bounty. If you like raw zucchini salads, you can also try our Raw Zucchini Salad with Tomatoes and Dill.  –jaime

P.S. If you’ve grown your own zucchini this year, you know that its abundance can be a little overwhelming. Barbara Kingsolver provides some recipes for using up this summer squash in her fantastic book, Animal Vegetable Miracle. Check them out!

Ingredients

2 tablespoons whole grain or dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
4 tablespoons olive oil
1/4 teaspoon salt
3 grinds fresh pepper (or a couple pinches of not fresh)
1/4 cup golden raisins
1 large zucchini
1/4 cup pine nuts
4 ox. mixed greens (I prefer it with herbs)
2 sprigs mint

Directions

1. Whisk together first 6 ingredients (mustard through pepper). Add in raisins and let marinate for 15 minutes.

2. Peel zucchini skins off and discard. Then use the peeler to create zucchini ribbons by simply peeling off strips of zucchini (see photo at the bottom for demonstration).

3. Place zucchini in a small bowl and mix with 1/3 of the vinaigrette and raisins. Set aside for at least 10 minutes. (It doesn’t really matter how many raisins end up in the bowl with the zucchini at this stage.

4. Toast pine nuts in a small ungreased pan over medium heat until starting to brown (see photo below). Set aside.

5. Slice mint into ribbons and set aside.

6. In a larger bowl, toss the salad greens in remaining dressing. I recommend starting with half of the remaining dressing and then gradually adding more in to your liking. You can always put any remaining dressing in a separate container for later use – it all depends on how much you like. Either way, I recommend scooping out all of the raisins for this dish.

7. Add the rest of the ingredients (zucchini, pine nuts, and mint) to the lettuce, toss to combine, and serve.

Good pine nuts

Good Peeling

Peeling zucchini ribbons – simple!

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2 comments on “Mezze: Raw Zucchini Salad with Pine Nuts, Mint, and Golden Raisins

  1. Pingback: Inspiring Ingredient: Pine Nuts | Mezze & Dolce

  2. Pingback: Mezze: Moroccan Roasted Carrot Soup | Mezze & Dolce

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Information

This entry was posted on October 6, 2013 by in Appetizers/Dips, Mezze, Salads, Side Dishes and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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