Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese
- 2 tablespoons good quality balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon honey
- Big pinch gray salt
- 4 tablespoons extra-virgin olive oil
- 1/2 teaspoon lemon zest
- Freshly ground black pepper
- 4 1/2 pounds zucchini
- 2 cloves garlic, minced
- 2 teaspoons thyme, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon sweet smoked Spanish paprika
- Cherry tomatoes (20 large or 40 small)
- 2 bunches arugula
- 1/2 cup crumbled feta, preferably French (about 3 ounces)
- 1/2 cup pitted and chopped kalamata olives (about 3 ounces)
Preheat the broiler.
To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.
Recipe courtesy Michael Chiarello
Recipe courtesy of Anne Burrell