Ensalada de calabacín

Serves 1
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Directions

  1. 1Use a peeler to get shavings from a clean zucchini.
  2. 2Use a peeler to get shavings from a clean zucchini.
  3. 3Use a peeler to get shavings from a clean zucchini.
  4. 4Put the zucchini shavings in a bowl, add salt and let rest for 10 to 15 minutes.
  5. 5Put the zucchini shavings in a bowl, add salt and let rest for 10 to 15 minutes.
  6. 6Put the zucchini shavings in a bowl, add salt and let rest for 10 to 15 minutes.
  7. 7In a pan, add olive oil and yellow peach cut into slices.
  8. 8In a pan, add olive oil and yellow peach cut into slices.
  9. 9In a pan, add olive oil and yellow peach cut into slices.
  10. 10Once lightly cooked, add fresh rosemary, fresh lavender, a couple of nuts of butter.
  11. 11Once lightly cooked, add fresh rosemary, fresh lavender, a couple of nuts of butter.
  12. 12Once lightly cooked, add fresh rosemary, fresh lavender, a couple of nuts of butter.
  13. 13Remove and cook gently.
  14. 14Remove and cook gently.
  15. 15Remove and cook gently.
  16. 16For the vinaigrette, add extra virgin olive oil, apple cider vinegar, lime zest, honey and a little black sesame.
  17. 17For the vinaigrette, add extra virgin olive oil, apple cider vinegar, lime zest, honey and a little black sesame.
  18. 18For the vinaigrette, add extra virgin olive oil, apple cider vinegar, lime zest, honey and a little black sesame.
  19. 19Whisk vigorously to emulsify.
  20. 20Whisk vigorously to emulsify.
  21. 21Whisk vigorously to emulsify.
  22. 22Place the lax and turgid zucchini on a plate, adding sun-dried tomatoes in oil and the aromatic peach.
  23. 23Place the lax and turgid zucchini on a plate, adding sun-dried tomatoes in oil and the aromatic peach.
  24. 24Place the lax and turgid zucchini on a plate, adding sun-dried tomatoes in oil and the aromatic peach.
  25. 25Drizzle the emulsion over the whole and, to finish, add finely grated Parmesan.
  26. 26Drizzle the emulsion over the whole and, to finish, add finely grated Parmesan.
  27. 27Drizzle the emulsion over the whole and, to finish, add finely grated Parmesan.

Ingredients

  • 1 unit calabacín
  • 1 unit calabacín
  • 1 unit calabacín
  • sal fina
  • sal fina
  • sal fina
  • aceite de oliva
  • aceite de oliva
  • aceite de oliva
  • 1 unit melocotón amarillo
  • 1 unit melocotón amarillo
  • 1 unit melocotón amarillo
  • romero fresco
  • romero fresco
  • romero fresco
  • lavanda fresca
  • lavanda fresca
  • lavanda fresca
  • 2 nueces mantequilla
  • 2 nueces mantequilla
  • 2 nueces mantequilla
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • vinagre de manzana
  • vinagre de manzana
  • vinagre de manzana
  • piel de lima
  • piel de lima
  • piel de lima
  • miel
  • miel
  • miel
  • poquito sésamo negro
  • poquito sésamo negro
  • poquito sésamo negro
  • tomate seco en aceite
  • tomate seco en aceite
  • tomate seco en aceite
  • parmesano rallado
  • parmesano rallado
  • 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.