Griddled zucchini salad with anchovies & capers
OLIVE magazine calls this, very British, a
The basic idea of this perfect hot weather fare is to thinly slice zucchini (or courgettes, or summer squash) lengthwise, and grill them on a griddle, in a griddler, or on your BBQ, before tossing it with a dressing loosely inspired by salsa verde, the Italian concoction of herbs, anchovies and capers. Since the ingredients are not pureed here, you can see (and taste) more of the lovely tiny capers in it. Luckily, I still had some lovely Italian capers in fine sea salt in my pantry; usually these are hard to find. They taste a lot better than the brined ones, but of course if that’s all you can find, go for it.
At OLIVE, the chefs fried the capers, but I like mine unfried, so I simply washed off the sea salt before using. The dressing also lacked some acidity, which I have changed by upping the lemon juice.
- 3 medium-large zucchini, washed, ends trimmed, and sliced thinly
- olive oil
- 2 organic lemons, juice (and some grated zest, optional)
- 1 generous tablespoon good-quality capers in sea-salt, washed and drained
- 2 anchovies (in oil, preferably – if in salt wash off the salt vigorously)
- black pepper
- chopped parsley
- Brush the zucchini slices with oil and cook on a griddle (char-grill) on both sides until they begin to soften and char. Lay on a platter.
- Mix the parsley, anchovies and capers with a little olive oil and spoon over. Squeeze over the lemon juice and season.
I mixed the dressing before tossing everything, and I have some of the dressing left. I bet it would be great on steamed carrots as well. The saltiness depends on the capers you choose. This would also make a delicious antipasto or tapa on a buffet. And I wonder if it would work on roasted butternut squash – I may have to try that in the holiday season.