Think of summer cooking like wearing a tinted moisturizer instead of foundation. You just need less of everything from June to September. No need to slather things with sauce or turn on the oven for extended periods of time. It's one of the great benefits of summer produce that everything shines through on its own.
When one of Andrew's colleagues went fishing with her dad and brought back a fresh catch, I jumped at the chance to attend the fish taco party she was hosting. I wanted to bring something light and after wandering through the Thursday farmers market near my office, this salad was the result.
It was also a chance to try a raw recipe inspired by the July Whole Living challenge. It's certainly ambitious to think I could embrace a raw diet for any amount of time, but I'm all about making small changes these days. One recipe. Then another. One foot in front of the other.
RAW ZUCCHINI SALAD // LEMON VINAIGRETTE, WILD ARUGULA
One of the best things about summer salads is they hardly need a recipe. My original intention was to add grilled corn (a great alternative), but the wild arugula looked especially fresh at the farmers market so I changed course. The zucchini can stand a little marinating, but toss the arugula just before serving to avoid wilted greens.
4 large zucchini
Juice of 1 lemon
Drizzle of honey
Salt and pepper
Extra-virgin olive oil
Fresh basil
A few handfuls of arugula
Parmesan, optional
Slice off the ends of each zucchini, then cut in half lengthwise Using a guard, slice zucchini with a mandolin to form flat ribbons, then julienne for spaghetti-like strands. If your zucchini are especially long, you can cut the strands in half.
In a small mixing bowl, combine lemon juice, honey, salt and pepper. Whisk in olive oil until thickened (I used less than half a cup). Test for seasonings and adjust if necessary.
Pour some of the dressing over the zucchini in a large mixing bowl and toss gently to combine. Tear the basil and sprinkle it over the top. When ready to serve, add arugula and use your hands to incorporate the leaves. If you'd like, serve with chards of Parmesan cheese.
