HANOS catering wholesale
Become a customer
Foodxperience

Zucchini salad with watercress and barilotto

Delicious vegetarian Italian salad based on zucchini, with a fresh sweet and sour dressing. Recipe by chef Sergio Herman.

Ingredients

30gBasil
15gverbena, washed
5gThyme
450mlSushi vinegar
15gTarragon
450mlquince vinegar

2Garlic cloves

10mini courgettes
3pattypan squash
1Yellow zucchini
3mint leaves,
1Garlic cloves
4Olive oil
300gyoung watercress
3organic lemon, zest
0.75chili flakes
3sweet and sour (see above)
2pine nuts, roasted and coarsely chopped
1chili-citrus olive oil
barilotto

Preparation

  1. Mix all the ingredients and place them in an airtight container in the refrigerator for 24 hours.
  2. Pour the contents of the container through a sieve over a bowl

  1. Preheat the deep fryer, or a small layer of oil in a pan, to 150°C.
  2. Slice 2 cloves of garlic into very thin slices and blanch them for 10 seconds in boiling water. Let the slices cool and pat them dry with kitchen paper.
  3. Fry the garlic slices until golden brown.
  4. Drain the garlic chips on kitchen paper and season with fine sea salt.

  1. Slice the mini courgettes, yellow courgette, and pattypan squash into paper-thin slices. Set aside ⅓ of the mini courgette slices. Mix the remaining courgette slices in a mixing bowl with the mint.
  2. Slice the garlic into very thin slices. Heat a pan with 1 tablespoon of olive oil over high heat and briefly sauté the reserved mini courgette with the garlic, half of the watercress, and some fleur de sel. Transfer the contents of the pan to a mixing bowl.
  3. Add the lemon zest, the rest of the watercress, and season with fleur de sel, freshly ground black pepper, the sweet and sour dressing, and the remaining olive oil. Arrange 2/3 of the watercress-courgette salad in a bowl or on a nice plate, top with the seasoned courgette and pattypan slices, and drizzle with the chili-citrus olive oil. Finish with chili flakes, pine nuts, lemon zest, and the rest of the salad. Grate the barilotto over the top.