Zucchini and Hazelnut Salad
- 2 medium zucchini
- 1/3 cup shelled hazelnuts
- 4 tbsp olive oil
- salt and black pepper
- 1 tsp balsamic vinegar
- 1 cup basil leaves
- 3 oz Parmesan , thinly sliced or broken up
Preheat the oven to 300 degrees F. Scatter the hazelnuts over a baking sheet and roast for 12 to 15 minutes, or until nicely browned. Let them cool down before chopping roughly or crushing lightly with the side of a large knife.
Place a ridged griddle pan or large skillet over high heat until it is quite hot.
Meanwhile, trim the ends of the zucchini and cut them on an angle into 1/2 inch slices. Place them in a bowl and toss them with half the olive oil and some salt and pepper.
Place the slices in the hot griddle pan and char-grill for about 2 minute per side (or use a skillet and do the same), turning over with tongs. You want to get distinct char marks without cooking the zucchini through (or in a skillet, let the sides brown slightly). Transfer to a mixing bowl, pour over the balsamic vinegar and toss. Set aside.
Once the zucchini have cooled down, add the remaining olive oil, the basil and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly. Transfer the salad to a flat plate, incorporating the Parmesan and drizzle with additional olive oil or hazelnut oil.