Carpaccio of Courgette with Slivers of Parmesan and Crispy Capers
This salad needs to be served immediately after the zucchini are dressed.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
Ingredients
675g freshly picked yellow and green courgettes, not more than 12.5cm in length
3 tbsp extra virgin olive oil
freshly squeezed lemon juice
Maldon sea salt and freshly ground black pepper
225g rocket leaves, gently washed and dried
110-175g Parmesan, (Parmigiano Reggiano) in the piece, sliced into slivers
courgette flowers (optional)
2 tbsp capers (optional)
Method
First, make the crispy capers.
Carefully heat oil in a pan (or use a deep fry), toss in the capers, they will crackle and open out in crispy flowers. Drain on kitchen paper.
Trim the ends off the courgettes and slice at an angle or lengthways into 3mm thick slices.
Place the sliced zucchini in a large bowl. Drizzle with extra virgin olive oil and a squeeze of lemon juice. Season with Maldon sea salt and freshly ground black pepper. Mix gently with your fingers, taste and correct the seasoning. You may need a little more oil and lemon juice.
Lay the rocket leaves in a single layer on a large flat serving dish or on individual serving plates. Scatter on the courgettes, again in a single layer.
Finish the salads with a few shavings of Parmesan, capers if using and courgette blossoms over the top.
Serve immediately.
