FROM SUM­MER 2011, BY CHRISTO­PHER ST ONGE On­tario has a fine buf­falo moz­zarella made by Bella Casara in Wood­bridge. It is full flavoured, a per­fect foil for the grilled zuc­chini. This salad is pretty as well as tasty and can be served warm or at room tem­per­a­ture.

6 small zuc­chini, each about 6 inches (15 cm) long ¼ cup (60 mL) ex­tra vir­gin olive oil, plus ex­tra for grilling

½ tsp (2 mL) dried chili flakes

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) lemon zest

Salt and freshly ground pep­per

1 ball (150 g) buf­falo moz­zarella

Hand­ful of fresh basil leaves

1 Trim the stem end of the zuc­chini and slice each length­wise into sev­eral thin slices. Toss the cut zuc­chini with just enough olive oil to lightly coat, and grill over high heat un­til soft­ened and lightly charred, about 2 min­utes per side. Re­move to a shal­low serv­ing plat­ter.

2 To make the dress­ing, com­bine 1/4 cup (60 mL) olive oil, chili flakes, lemon juice and zest, and sea­son to taste with salt and pep­per.

3 Us­ing your fin­gers, tear moz­zarella into small bite-size pieces and scat­ter over the grilled zuc­chini. Spoon dress­ing over the salad, lightly toss, and top with a hand­ful of fresh basil leaves. Serves 6

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