Serious Eats: Recipes
Dinner Tonight: Lentil Salad with Grilled Zucchini and Prosciutto
I love the time of year, when zucchini just starts to pop up at the farmers' market, and this recipe from Stonesoup is the perfect way to show off the vegetable. A simple lentil salad gets spruced up here with the addition of grilled ribbons of zucchini and a few slices of salty prosciutto. The lightly blackened vegetable lends a smokey essence to each bite, while the prosciutto helps make this a relatively filling main course salad.
There are a few ways to get the zucchini thinly sliced into ribbons. A mandolin will get the job done the fastest, though a vegetable peeler also works quite well. I started the process by using a knife, but I found it hard to maintain the same thickness, and eventually switched to the vegetable peeler. Otherwise, this recipe is pretty straightforward, and ideal on a hot day.