Thursday 16 June 2011

Zucchini & Hazelnut Salad

I can tell that it is summer when salads become my staple food. Salads and ice cream, to be precise. (Has anybody tried the new Magnum with Ghanaian cocoa and hazelnut ice cream? It's divine!) 

I made this salad after leafing through my copy of Plenty by Yotam Ottolenghi for inspiration. In it I found a zucchini and cob nut salad. I just glanced at the recipe, though, and then created my own version. I never know whether I'm allowed to share recipes from cookbooks or not. I had zucchini and hazelnuts in the house and thought that if I just looked at the picture and then did my thing, I would first of all feel some kind of accomplishment and secondly be able to post the recipe with a clear conscience. (To be honest, I think it would be quite cool if some famous chef actually read my blog and - outraged upon finding their recipe here - sued me over the copyright. Theoretically speaking.) 

If you get the chance to go and eat at Ottolenghi, please do! Or at least buy yourself one of his cookbooks. The food tastes amazing, it is full of intense flavours and interesting ingredients. It's also slightly pricey, so I do not go very often. However, on the occasions that I have eaten there I always ended up with a food induced happy face.

Below is my recipe for a salad à la Ottolenghi. I think tasty, but happy face not necessarily included.

Zucchini & Hazelnut Salad
(serves 4 as a side)

Need To Have:

2 medium zucchini
1 small bunch basil
1/2 cup hazelnuts, toasted & roughly chopped
2 tbsp olive oil
1/2 lemon, juiced
1 clove of garlic, minced

Need To Do:

Cut the zucchini lengthwise into very thin slices or make ribbons with a peeler, skin and all. Discard the middle part that has the seeds (or make soup out of it, or feed it to your rabbits...). Put the zucchini ribbons into a large mixing bowl.

Chiffonade the basil leaves and add them to the bowl. Also add the hazelnuts.

In a container with a tight-fitting lid, put the olive oil, the lemon juice, the garlic, and salt & pepper to taste. Close the container and shake thoroughly to combine. Pour over the salad and mix through. Check for taste and add more seasoning if necessary.

Transfer the salad to the serving bowl and shave some parmesan on top. The amount really depends on how much you like parmesan. 


© Annika - All The Live Long Day (unless otherwise stated)


  1. Looks tasty.
    I feel the same way about reposting recipes, technically speaking I don't fancy being sued either! x.

  2. if I wasn't allergic to everything in it I'm sure i'd like it :)


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