Crunchy, smokey, citrusy, sweet and savoury- all in one. This gourmet, yet super easy, salad is guaranteed to make your guests ooo and ahhh! As pretty as it is delicious, it is a perfect entertaining side dish. The elements in the salad can stand up to sitting on a serving table for a little bit without loosing their vibrant colours or textures.
Awesome served as a salad- but- if you really want to think outside the box- use the radicchio leaves as a "bowl!" Place the other ingredients inside, spoon over the dressing and voila' you have an amazing (no waste/ no dishes) finger food! Want a vegan option? leave the cheese off and add a more sunflower seeds and dried berries.
*Pro Tip*- use a repurposed empty jar to mix your salad dressing- place the ingredients in, shake vigorously. Emulsifying your dressing has never been so easy.
What You Need:
120 ml olive oil
½ cup sunflower seeds
3 zucchini, thinly sliced into ribbons
½ small red onion, thinly sliced
½ cup (loosely packed) flat-leaf parsley, coarsely chopped
50 gm hard cheese such as Pecorino Romano, Manchego, Gran Pradano finely shaved
1/2 cup dried cranberries (or other dried fruit of choice)
Juice of ½ lemon (lime works also works well)
1-2 cloves garlic, pressed
Salt and pepper to taste
What To Do:
Heat 1 tbsp extra-virgin olive oil in a frying pan over medium-high heat and lightly toast sunflower seeds until crisp and golden brown (1-2 minutes). Set aside to cool.
Toss zucchini, radicchio, onion, parsley, cheese, cranberries and toasted sunflower seeds in a bowl to combine.
Whisk lemon juice, garlic and remaining olive oil in a bowl to emulsify and season to taste. Toss dressing with zucchini salad and serve.
Adapted from Gourmet Traveller