According to Choi, the idea for the wacky yet delicious combination of ingredients in this salad came to him in a dream about Italian grandmothers cooking on Saturn. He balances the flavors with a salsa that gets a double dose of tartness from rice vinegar and purple grape juice.
More Zucchini Recipes
Recipe from Food & Wine Best New Chefs All-Star Cookbook
1 cup blueberries
1/2 habanero chile, seeded for a milder salsa
3/4 cup plus 1 tablespoon basil leaves, preferably opal basil
1 teaspoon finely grated garlic
1 teaspoon finely grated peeled fresh ginger
1/4 cup unseasoned rice vinegar
1/4 cup purple grape juice
1/3 cup canola oil
3 zucchini (1 1/2 pounds), sliced lengthwise into 1/2-inch-thick strips
2 tablespoons olive oil
Freshly ground pepper
How to Make It
In a food processor, combine the blueberries, habanero and 3/4 cup of the basil with the garlic, ginger, vinegar and grape juice. With the machine on, add the canola oil in a slow, steady stream until the salsa is blended but still chunky.
Light a grill. In a large bowl, toss the zucchini with the olive oil and season with salt and pepper. Grill over moderate heat until lightly charred and tender, 1 to 2 minutes per side.
Transfer the zucchini to a platter and garnish with the remaining 1 tablespoon of basil. Serve with the salsa.
The salsa can be refrigerated overnight.
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