zucchini.salad.random( )

Aka pick random stuff from the fridge and put them nicely together in less than 10min

I wish I had a better phone camera.. The crappy photo you see above was made by my evergreen 3gs. So you won’t get much food pornography out of this one.

This salad was created in 10 min randomly picking stuff from the fridge.

Import

• 2 medium zucchini (or 1big one)
• 3 dried prunes
• 1 tomatoes
• 3 nuts
• Dried coriander
• Pepper
• Extra Virgin Olive Oil
• Trentingrana cheese

If you want a good meal, use good ingredients. So start by locating a trusted dealer of vegetables, meat and whatever. Supermarket stuff is fine but veg and fruit are often of poor quality. So if you can find ingredients at the farmers’ market, grab them. Fall back on the supermarket for the stuff you miss.

For this recipe (and many that will come) it is essential you get a real good olive oil. Dressing is what makes a salad taste special. So unless you want to spoil it, always pick a good olive oil (we can deep dive on this topic if you don’t know a heck of a lot about Extra Virgin Olive Oil)

If you don’t know Trentingrana cheese it’s kind of like Parmigiano … They make it around the Trento area

Build

> Put a small pot on the stove with water.

> Matchstick cut the zucchini

> Cut the Tomatoe Concasse : that means cut it in little squares. If you feel rad enough you, may also want to peel it before.

> Cut the prunes (pitted) into slices

> Cut the Trentingrana cheese into thin slices

> If water boils -> put the zucchini into the pot.

> Leave it there for 1min and then take them out

> Strain the zucchini and put them at the bottom of a bowl

> Add nuts, the sliced prunes and the concasse tomatoes.

> Dress with some oil, coriander and salt

> Add Trentingrana slices and grind pepper on top.

> Add further oil if you want.

> Mix gently and serve

And that’s it. This recipe can be replicated with other random veg like carrots. You try and let me know.

Eat

You can eat this salad with dark bread with fennel seeds. It tastes fantastic!

Kudos again to Bianca for the English Fixes