First of all…we are SO EXCITED to propose our Live Cooking Classes with Susan, to you! So excited. So, sign up now and let’s get into the kitchen!
And Then, The Salad
And let me talk about the salad I made in the video, because it’s perfect, and you’ll find yourself making it all the time. It consists of two major ingredients: carrots and zucchini. Simple, right? And a perfect way to highlight seasonal vegetables that are too often ignored. We take the humble carrot for granted, throwing it on the plate as a sodden side vegetable. And the zucchini too, isn’t taken seriously enough because there is so much of it during the season, making it the frequent butt of jokes. Well, here the two vegetables get their culinary due.
Grazie to the Farmer
I have a farmer in Italy to thank for the idea, for I was seated at her restaurant and when she set this salad in front of me, part of a “Prezzo fisso” or fixed price menu. I was stunned by its simple perfection, its absolute brilliance. Each bite was a revelation in purity.
Peeling Curls
Part of its charm are the languorous curls that result from “peeling” the vegetables into the salad bowl. They lay there with a certain energy, beckoning. Once the curls are ready, I dress them simply, with the best olive oil I have, a sprinkle of garlic, a shower of torn basil leaves, and sea salt to complete the flavorful tableau.
Vivid Vegetable Love
Please make this salad often. You’ll charm your family and your guests, and you’ll find that even those who may think they aren’t fans of raw carrots and zucchini will fall in love. It’s that perfect combination of vivid color, playful crunch, atomic flavor.
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And when you’ve finished, when your plate is clean, go to here to sign up for classes.
SALAD DE CAROTTE ET COURGETTE - CARROT AND ZUCCHINI SALAD
Ingredients
- 4 medium carrots trimmed and peeled
- 2 medium zucchini washed and trimmed
- 1 small clove garlic minced
- ½ cup;5g basil leaves with 4 leaves reserved
- 3 tablespoons best quality extra-virgin olive oil
- Sea salt
Instructions
- Using a vegetable peeler, “peel” the carrots, lengthwise, into a shallow bowl. Do the same with the zucchini. You’ll find yourself with the hearts of the carrots and the zucchini that are impossible to peel – reserve them for another use.
- Drizzle the olive oil over the vegetables and toss gently but thoroughly. Sprinkle with the minced garlic and a generous amount of salt and toss some more, so that all the ingredients are mixed.
- Coarsely chop all but the four reserved basil leaves, and add to the salad. Toss several times. Taste for seasoning, and adjust if necessary.
- Garnish the salad with the remaining four basil leaves, and serve.
