Zucchini-Artichoke Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 98
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 305
- Total: 40 min
- Active: 20 min
Ingredients
1 medium zucchini
Kosher salt
1 teaspoon fennel seeds
2 scallions, chopped, dark green parts separated
1 clove garlic, smashed
4 wide strips lemon zest
1/2 teaspoon chopped fresh thyme
1/4 teaspoon red pepper flakes 2 teaspoons white wine vinegar
1/4 cup extra-virgin olive oil
Freshly ground pepper
1 cup artichoke hearts packed in oil, drained
3/4 cup frozen peas, thawed
3 to 4 heads Little Gem lettuce, torn
Shaved ricotta salata cheese, for topping
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.