Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Zucchini-Artichoke Salad
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 98
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 305 mg
Packed with tons of bright green vegetables like zucchini, artichokes, peas and tender lettuces, this salad practically screams spring. Serve it on its own as a hearty side dish or top with grilled shrimp or torn salmon lox for a complete meal.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 98
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 305 mg
Ingredients
Directions
- Thinly slice the zucchini on the bias using a mandoline or knife. Place in a colander and toss with 1 teaspoon salt. Set the colander in a bowl and let stand until the zucchini has softened and released much of its liquid, about 15 minutes.
- Meanwhile, toast the fennel seeds in a small skillet over medium-low heat until golden, 4 minutes. Add to a large bowl along with the white and light green scallion parts, the garlic, lemon zest, thyme, red pepper flakes, vinegar and olive oil; season with salt and pepper. Pat the zucchini dry, then add to the bowl along with the artichokes and peas; toss.
- Arrange the lettuce on a platter, then top with the zucchini-artichoke mixture. Top with the dark green scallion parts and ricotta salata.
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