This past week in the month of March has been eventful; what with the Ides of March, Saint Patrick’s Day and the Feast of San Giuseppe going on, you can’t help but notice there’s transition in the air. One foot in front of the other, steadfastly marching toward — Spring.
It’s going to be a few more weeks (at least where I live) before true, seasonal produce will start to influence the next half year of my cooking; garden seeds are starting to sprout and trees are budding somewhere with the promise of summer fruit.
Although I think of them as a full-blown summer kind of thing, at this time of year I’m not ashamed to take advantage of cute little zucchini grown in far more southern climates than the one I live in, to help bridge the gap between darkness and light; brown root vegetables and green, leafy plants.
I’ve been getting itty-bitty zucchini at my local Trader Joe’s and Whole Foods markets over the past few months and this salad has become a major craving. It’s a personal preference, but I like small zucchini best, for this recipe and in general; I find as they mature and swell to a diameter larger than about an inch and a half, the flesh will likely have more seeds and become waterlogged and soggy when cooked.
It could be the inclusion of lemon that gives this combination of ingredients a spirit of freshness, making me think of impromptu, warm weather eating, something I’m looking forward to.
My appetite was sparked a while back by a recipe from Gwyneth Paltrow’s Goop, a blog I am both inspired by and admire from afar. I appreciate Gwyneth’s obvious passion for food. And while I can relate to her clean, modern, yet down-to-earth style aesthetic I have to leave the $150 sweat pants in a neatly folded pile at her web store. Food I will indulge in; my fashion budget is far less opulent.
Shopping aside, Gwyneth has great taste – zucchini fritti are delicious and dare I say healthy (…yes, I did). I took her idea and ran with it. A light coating of rice flour and a little hot olive oil transforms the neutral nature of zucchini and makes me think of tempura. You could easily eat fritti all on their own as a crunchy snack, but making a salad with the hot, crisp zucchini turns this into a simple meal.
- ¾ pound baby or small zucchini, between ½ - 1 inch in diameter
- ½ small red onion, thinly sliced
- 2 – 3 tablespoons brown or white rice flour
- 3 tablespoons extra-virgin olive oil
- ½ lemon, cut into wedges
- ¼ cup pine nuts, roughly chopped
- ½ cup picked Italian parsley leaves
- Parmigiano Reggiano or Grana Padano cheese, for shaving
- Slice the zucchini into coins about 1/2-inch wide; put them in a bowl with the onion and toss with enough rice flour to coat evenly.
- Heat a 12-inch (preferably non-stick) skillet over medium high heat until hot. Pour in the olive oil and heat until it just begins to shimmer.
- Put the zucchini-onion mixture and lemon slices into the pan, cut side down. Season with a generous pinch of salt and cook undisturbed for 2 or 3 minutes, until the zucchini turns dark golden brown on one side.
- Flip the zucchini over, either by shaking the pan or with a wooden spatula, to cook the other side. Add the pine nuts to the pan and sprinkle with a little more salt.
- Remove from the heat; stir in the parsley. Squeeze the juice from the fried lemons over the salad and serve right away topped with shaved cheese.