2 tablespoons extra-virgin olive oil, plus more for drizzling
2 small zucchini, sliced 1/2 inch thick
Salt and freshly ground pepper
1/4 cup pine nuts
1 cup frisée
1 cup watercress
1/2 cup cherry tomatoes, halved
1 tablespoon shredded basil leaves
Four 3/4 inch thick baguette slices cut on a wide diagonal
4 ounces robiola cheese, sliced into 4 pieces
How to Make It
In a mini food processor, combine the olives, anchovies, lemon juice and vinegar and pulse until the olives are coarsely chopped. Add the oil and process until the olives are minced. Season the dressing with salt and pepper.
Preheat the broiler. In a large skillet, heat the 2 tablespoons of olive oil until almost smoking. Season the zucchini with salt and pepper, add the slices to the pan and cook over high heat until browned on one side, about 2 minutes. Transfer the zucchini, cooked side up, to plates. Add the pine nuts to the skillet and cook over moderate heat, stirring, until golden, about 1 minute. Drain on paper towels. Mound the frisée and watercress over the zucchini and scatter the tomatoes and pine nuts all around. Drizzle the olive dressing over the greens and garnish with the basil.
Top the baguette slices with the cheese and broil 6 inches from the heat until the cheese is melted, about 2 minutes. Set the toasts alongside the salad, drizzle the plates with olive oil and serve.
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