While Billy Webb and the munchkins stormed the zoo yesterday, I took post in the kitchen and never left. With a flank steak marinating in the fridge, a pork shoulder slow-roasting in the crock pot, and some bar-b-que chicken resting for dinner, I decided to start this week's La Tartine Gourmande recipe. And the ingredients led the way. Billy Webb had just purchased zucchini from our local farmer's market and, lucky for me, my pretty cookbook includes it.
This zucchini salad is easy, easy. Just a bit of slicing and whisking and you're done. Ms. Peltre's version calls for julienne slices but I'm without a food processor or mandoline so I reached for my grater. Regardless of the cut, in my opinion the dressing is the star. The harmony of the honey, garlic, oil, white wine vinegar, and fresh herbs is so refreshing and just so good. I included mint and parsley in my salad, but any herb will work. And because I grated the zucchini, I'd call mine more of a slaw than a salad.
Once on my plate, I topped it with a dash of grated gruyere because really isn't everything better with cheese?
I do think a julienned zucchini would be nice, make the dish a bit heartier, but it just so happens my slaw version will be perfect sitting atop a pulled pork sandwich! And one edit I'll make if I decide to grate again is to drain the zucchini first as to not dilute the dressing. I'll offer my munchkins this side dish tonight to taste test and I'm guessing Miss Pippy will try it and Baby Bear won't. Check in next week for another dish!
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