Grilled Zucchini and Walnut Salad with Mint
makes a salad for four
INGREDIENTS
4-5 large zucchinis, trimmed and cut at an angle into 3/8-inch-thick-slices.
olive oil
1/3 cup walnuts
2 oz Parmesan, thinly sliced
walnut oil {olive oil works too!}
grape must {optional}
balsamic vinegar
1/4 cup mint
kosher salt and freshly ground black pepper
DIRECTIONS
Preheat grill. Toss zucchini with some olive oil and salt and pepper. Place the slices on the hot grill and char for about 2 minutes on each side; turn using tongs. Set on tray and add walnuts and shaved Parmesan cheese. Drizzle with walnut oil, a little bit of grape must, and top with mint leaves. Sprinkle with salt and pepper. Serve.
Optional: Toast Walnuts. Preheat the oven to 350 degrees. Scatter the walnuts over a baking dish and roast for 8 to 10 minutes, or until slightly browned and emitting a nutty smell. Cool slightly before adding to salad.
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