Zucchini Salad With Bread Crumbs
A study in contrasts, this textured salad tops mild, gentle zucchini with a bold, invigorating mix of fried capers and toasted bread crumbs. First, you’ll soak diced zucchini in a tangy lemon-mustard dressing. While the zucchini soaks up flavor, you prepare the toppings, sautéeing capers, garlic and bread crumbs until crispy and crunchy. A dusting of Parmesan completes the dish. Serve this zucchini salad one of two ways: You can mix it all together after layering, so that the bread crumbs soak up the dressing, or divide among plates, drizzling any remaining dressing in the bottom of the bowl over everything.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons lemon juice (from 1 large lemon)
- 2oil-packed anchovies, chopped
- 1tablespoon Dijon mustard
- 3tablespoons olive oil
- 2zucchini or summer squash, diced into 1/2-inch pieces
- Salt and black pepper
- 2tablespoons capers, patted dry
- ½cup panko bread crumbs
- 1large garlic clove, grated or minced
- ½cup grated Parmesan
Instructions
Step 1
In a medium serving bowl, whisk together the lemon juice, anchovies, mustard and 2 tablespoons oil. Add the zucchini, season lightly with salt and pepper, then toss to coat with the dressing. (It will appear quite wet, and that’s OK!) Set aside to marinate; stir occasionally.Step 2
In a medium skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the capers and cook until they start to crisp and brown, 2 to 3 minutes, stirring halfway through and lowering the heat to avoid scorching if necessary. Reduce the heat to medium, add the bread crumbs, season lightly with salt and stir often, until the crumbs start to brown, 1 to 2 minutes. Add the garlic and stir continuously, incorporating the garlic into the bread crumbs until they are a deep golden brown, about 1 minute; set aside.Step 3
Shower the marinated zucchini with the Parmesan, season with a few grinds of pepper and top with the bread crumbs mixture. Serve immediately.