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The Four Graces

Food & Wine Paring


Grilled Zucchini and Hazelnut Salad

Recipe Date:
May 27, 2015
Cook Time:
Imperial (US)
  • 1/3 cup hazelnuts
  • 1 3/4 lbs small zucchini (about 7)
  • 4 tbsps evoo
  • salt and pepper
  • 1 tsp balsamic
  • 1 1/4 cups mixed green & purple basil leaves
  • 3 ozs parmesan, thinly sliced
  • 2 tsps hazelnut oil

Recipe by Yotam Ottolenghi

Preheat oven to 300. Scatter the hazelnuts over a baking sheet and roast for 12-15 minutes or until nicely browned. Let them cool down before chopping roughly or just crushing lightly with the side of a large knife.
Place a ridged griddle pan on a high heat and leave it there until it's almost red hot, at least 5 minutes. Meanwhile, trim the ends of the zucchini and cut them on an angle into 3/8 inch thick slices. Place them in a bowl and toss with half the evoo and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes each side. You want distinct char marks without cooking the zucchini through. Transfer to a mixing bowl and pour the balsamic over, toss and set aside.
Once the zucchini have cooled, add the remaining olive oil, basil and hazelnuts. Mix lightly, then taste and adjust the seasoning. Transfer the salad to a flat plate, incorporating the parmesan and drizzle hazelnut oil over.