One of my favorite cookbooks (which I'll be reviewing soon at my main site, ePaleoCookbooks.net) is Chef Michael Symon's "Live to Cook", one of my husband's favorite recipes from that book is Chef Symon's Zucchini Crudo. That's really saying something, since my husband doesn't care much for vegetables.
For the paleo dieter, this is really a great side dish (or sandwich filling or meat topper - as I'm using it here), because it contains both almonds and olive oil, which offer up protein and heart healthy fats. When I make it, I omit the dill, because I'm not a dill fan, but I'm writing the original recipe, so it will be included. I also like to serve mine over a ground pork patty; I find it to be a delicious combination.
To make your pork patties, take 1lb ground pork (or any ground meat) and divide into 1/3s. Roll each third into a ball and pat down to form a patty. Season each side with salt and pepper and cook in a large skillet over med-high heat for 4 minutes per side.
Michael Symon's Zucchini Crudo - From "Live to Cook"
Ingredients:
2 zucchini (about 3/4 lb), thinkly sliced
2 yellow summer squash (about 1 1/2 lb), thinly sliced
1 tbsp plus 1/4 tap kosher salt
1 tsp minced garlic
1 shallot, finely sliced
grated zest and juice of 3 lemons, or to taste
1/2 c extra virgin olive oil
1/3 c slivered or sliced almonds, toasted
1/3 c chopped fresh dill
Combine the zucchini and yellow squash in a colander in the sink and sprinkle with 1 tbsp salt. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining 1/4 tsp of salt and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic).
Add the zucchini and squash to the dressing, toss and serve as a side or over your pork patties.
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