Zucchini Blackberry Salad Food

RAW ZUCCHINI SALAD

Steps:

• Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.

ZUCCHINI SALAD

Steps:

• Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

ZUCCHINI-BLACKBERRY SALAD

Steps:

• Shave 5 zucchini into ribbons with a vegetable peeler, discarding the core. Toss with 1/2 teaspoon kosher salt in a colander and let drain, 30 minutes. Smash 6 ounces blackberries in a large bowl. Stir in 1/4 cup olive oil, 4 teaspoons each honey and lemon juice and 1 red Fresno chile (1/2 finely chopped, 1/2 sliced); season with salt. Squeeze the liquid from the zucchini; add the zucchini to the berry mixture and toss. Season with salt and pepper. Transfer to a platter; top with chopped chives.

MARINATED ZUCCHINI SALAD

Steps:

• Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
• Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
• Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.