Shaved Zucchini and Radish Salad over Smoked Salmon with Lemon-Dill Vinaigrette

Name: Shaved Zucchini and Radish Salad over Smoked Salmon with Lemon-Dill Vinaigrette
Ingredients: 2 zucchini , rinsed and ends trimmed; 4 ounces smoked salmon; 1 bunch radishes , rinsed, tops and tails trimmed, and sliced as thinly as possible; Small handful dill fronds; ¼ cup extra virgin olive oil; Juice of 2 lemons; 1 small shallot , minced; 2 teaspoons honey; 15 to 20 grinds fresh black pepper; 2 tablespoons finely chopped dill fronds

Chef

Dave Lieberman

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Cookbook

Dave's Dinners: A Fresh Approach to Home-Cooked Meals

Published by Hyperion

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Raw zucchini doesn’t have a ton of flavor, but its texture is really delicate, so it’s perfect for this salad.

Serves4

CostModerate

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursecold appetizer

Dietary Considerationgluten-free, healthy, lactose-free, low carb, peanut free, tree nut free

Mealdinner

Taste and Texturecrunchy, herby, savory, tangy

Type of Dishfirst course salad

Ingredients

2 zucchini, rinsed and ends trimmed
4 ounces smoked salmon
1 bunch radishes, rinsed, tops and tails trimmed, and sliced as thinly as possible
Small handful dill fronds
¼ cup extra virgin olive oil
Juice of 2 lemons
1 small shallot, minced
2 teaspoons honey
15 to 20 grinds fresh black pepper
2 tablespoons finely chopped dill fronds

Instructions

Use a peeler to shave the zucchini lengthwise on each side until you start to hit the seedy middle part.
Lay a couple of pieces of smoked salmon in the middle of a plate. Top the salmon layer with a heap of shaved zucchini, radish slices, and dill fronds.
Whisk the dressing ingredients together until smooth. Drizzle the dressing over the top of each salad.