With this recipe, I didn't start out on the right foot, or shall I say, finger. I bought a mandoline two months ago and the box was still unopened. I'll bet you already know where this is going.
The zucchini plants in the garden were still producing glossy green spheres, so I thought I'd inaugurate the contraption with them. It was time to open the box and get started. Unfortunately, my thumb and a slice of flesh got in the way.
Six Band-Aids, two pints of blood (ok, so I exaggerate a little) and a half hour later, I tried again -- this time using the protective thingamajig that comes with the mandoline.
Although it's the beginning of September and the weather should be starting to cool off, we had a nearly 90 degree day here in New Jersey -- hot enough so that a cold salad seemed like just the ticket to accompany the grilled steak I was planning for dinner.
I pulled out the mandoline --not essential for this salad, but it does slice the zucchini paper-thin. In the photo, you can see how nearly-transparent the slices are. It's hard, but not impossible, to get them as thin if you are slicing by hand. Just make sure you're slicing by hand, not slicing a hand, like I did.
I used one large round zucchini, but you can make this recipe with the long ones as well. One large zucchini generously serves two people.
This isn't a true carpaccio like beef carpaccio, the thinly sliced raw delicacy, which by the way, was named after Vittore Carpaccio, a Renaissance artist who used lots of brilliant red in his paintings. But when your mandoline demands a pound of flesh from you, I think you can take liberties with the name. Besides, I used my share of brilliant red too. That is, if you're counting hemoglobin.
1 large zucchini, thinly sliced
1/4 cup goat cheese, crumbled
3 T. extra virgin olive oil
1 T. white balsamic vinegar (or lemon juice)
2 T. toasted pine nuts (or walnuts)
Slice zucchini and assemble on plate. Grind salt and pepper on zucchini slices. Sprinkle with chives, crumbled goat cheese and pine nuts. Whisk olive oil and vinegar together and drizzle on top.
Greek Food Gazette 14/02/16
4 hours ago