Thursday, July 12, 2007

Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette

Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette
Serves 4
Desi Szonntagh

3 medium zucchini, trimmed
7 Tablespoons extra-virgin olive oil, divided
2 Tablespoons freshly squeezed lemon juice
½ teaspoon harissa paste, or to taste
1 ½ cups cooked chickpeas
4 small Boston lettuce leaves  
2 vine-ripe tomatoes, diced in ½-inch pieces
1 cup crumbled feta
1 cup mixed whole green and black olives such as Ligurean, Morroccan and picholine
¼ cup julienned basil  
Kosher salt  

Preheat grill.

Slice zucchini lengthwise into ¼-inch strips, yielding about 12 strips. Toss in a medium bowl with 1 Tablespoon olive oil and salt to taste. Grill over medium flame about 1½ minutes per side, until light, golden brown. Remove to a plate and reserve.

Whisk lemon juice and harissa together in a small bowl. Slowly drizzle in remaining 6 Tablespoons olive oil, whisking until emulsified. Season with salt to taste.

To serve, place a Boston lettuce on each plate to make a "cup." Fill with chickpeas and dress with a little vinaigrette. Cut zucchini strips in half and layer 6 slices over the chickpeas. Garnish each plate with feta, diced tomatoes, mixed olives and basil.

  Adapted by

  Yield: 4 Servings

  Round Out the Meal:
With steamed couscous tossed with chopped parsley and ground coriander for a vegetarian meal, or serve with Moroccan-spiced grilled chicken or lamb kebabs.

  Kid Friendly:
Limit or omit harissa paste.

  Wine Pairing:
Try a fresh, herbaceous Sancerre, such as Domaine de la Chatellenie 2003.

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