We were at Richmond Country Farms Market a while back, and they really must have been overgrown with zucchini as they were giving them away! We were quite happy to take several.
I had also bookmarked this zucchini salad with anchovy dressing at Food Junkie Not Junk Food not long before that market trip. Anchovy dressing, you say? Count me in!
I shredded the zucchini using a vegetable shredder instead of grating them. I was quite happy to have these zucchini "ribbons" as a result. I salted the ribbons and let them sit for about 30 minutes to an hour, then squeezed out the excess liquid.
The dressing was a combination of anchovies, lemon juice, Dijon mustard, olive oil, grated garlic, and, to my surprise, a touch of soy sauce.
I mixed my ribbons with some chopped cilantro (instead of parsley) because we always have that on hand, and somehow or other forgot about the sesame seeds. The herby ribbons were dressed with the anchovy dressing.
I copied the "food styling" in Food Junkie's post and served my dressed zucchini ribbons atop some tender Boston/baby bib lettuce. I didn't have any kefalotyri or graviera cheese, so I shaved some Parmigiano-Reggiano instead.
It was absolutely delicious! Love!
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Food Junkie Not Junk Food
Easy gourmet: Salad with courgettes, graviera cheese and anchovy sauce
/ Εύκολο και γκουρμέ: σαλάτα με κολοκυθάκια, γραβιέρα και σάλτσα αντζούγιας
eatingclub vancouver Greek
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Greek Shrimp with Feta
Greek Ribs with Tzatziki
Mushroom Ragu Pastitsio
Spanakorizo (Greek Spinach Rice)
Zucchini Ribbons Salad with Anchovy Dressing
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