Shaved zucchini with grana, burrata & basil

Shaved zucchini with grana, burrata & basil

By
From
New Feast
Serves
4
Photographer
Alan Benson

This is such a pretty salad, and lovely for a hot summer’s day. It surprises us that zucchinis are often overlooked as a raw salad vegetable, as they make a lovely alternative to cucumber. Use good-quality Grana Padano or parmesan for this dish and make sure you find a really top-notch burrata. You’ll want one that oozes creamily into the salad, softening the tangy parmesan and lemon and the pungent pepperiness of the salad leaves.

Ingredients

Quantity Ingredient
2 medium zucchinis
2 handfuls rocket leaves, stalks removed
1 handful lambs’ lettuce
1/2 cup purple basil leaves
1/2 lemon, juiced
45ml extra-virgin olive oil
2 tablespoons finely grated grana padano or parmesan
1 teaspoon finely grated lemon zest
salt
freshly ground black pepper
4 small burrata

Method

  1. Trim the ends from the zucchinis then slice them thinly lengthways; a mandoline makes this easy.
  2. Transfer the zucchini slices to a large mixing bowl and add the rocket, lambs’ lettuce, basil, lemon juice and 2 tablespoons of the oil. Sprinkle on half the Grana or parmesan and half the lemon zest and season to taste with salt and pepper. Use your hands to mix everything together gently.
  3. Divide between 4 plates and tuck a burrata in the centre of each salad. Sprinkle on the rest of the Grana or parmesan and lemon zest. Drizzle the remaining oil over the burrata and serve.
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