Ensalada de calabacín
Serves 1
Directions
- 1Use a peeler to get shavings from a clean zucchini.
- 2Put the zucchini shavings in a bowl, add salt and let rest for 10 to 15 minutes.
- 3In a pan, add olive oil and yellow peach cut into slices.
- 4Once lightly cooked, add fresh rosemary, fresh lavender, a couple of nuts of butter.
- 5Remove and cook gently.
- 6For the vinaigrette, add extra virgin olive oil, apple cider vinegar, lime zest, honey and a little black sesame.
- 7Whisk vigorously to emulsify.
- 8Place the lax and turgid zucchini on a plate, adding sun-dried tomatoes in oil and the aromatic peach.
- 9Drizzle the emulsion over the whole and, to finish, add finely grated Parmesan.
Ingredients
- 1 unit calabacín
- sal fina
- aceite de oliva
- 1 unit melocotón amarillo
- romero fresco
- lavanda fresca
- 2 nueces mantequilla
- aceite de oliva virgen extra
- vinagre de manzana
- piel de lima
- miel
- poquito sésamo negro
- tomate seco en aceite
- parmesano rallado
Equipment
peladorfuentesarténbowlwhisk
Tips
- Salting the zucchini and letting it rest makes it soft, turgid, and juicy.
- Sun-dried tomatoes in oil add umami and a meaty texture.
- Peach cooked in butter and herbs is a burst of sweet freshness.
- Vinaigrette with lime zest envelops everything with its aromatic citrus oil.
- Parmesan completes the circle.
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