Pickled Zucchini Escabeche Salad
I made the escabeche in the morning (takes about 20 minutes) right before leaving on a bicycle trip that would keep us busy for the rest of the day. But after our workout I only had to fling a piece of fish under the grill, slice some bread and put the marinated zucchini on the table. Lovely.
The only thing you gotta do is slice the zucchini and let the grill to the rest. There’s really no cooking involved here! I sprinkled the escabeche with a handful of crushed pistachio nuts right before serving to add some extra crunch but that’s optional. Or you can also add other dried nuts like pecans or pine nuts if you like. I suggest you also take a look at my fried zucchini side salad! Takes a little more time to prepare but this vegetable salad also needs some time to marinate which makes it also a perfect side salad to prepare in advance.
- 1 medium fresh zucchini
- fresh herbs of your choice
- 1 medium shallot finely sliced
- 2 tbsp white wine vinegar
- olive oil
- Rinse the zucchini and pat it dry with a clean kitchen towel. Slice the zucchini finely and evenly using a sharp knife or a mandoline slicer.
- Arrange the zucchini slices on a wire rack. Depending on how large your wire rack is, you might do this in badges.
- Then grill the zucchini under a preheated grill for a couple of minutes without browning and until the water in the vegetable is drained. The zucchini slices will become slightly soft and pliable.
- Transfer the zucchini to a large baking dish and sprinkle with olive oil.
- Sprinkle with the chopped shallot and season with some pepper and salt to taste.
- Sprinkle with the white wine vinegar and the freshly chopped herbs.
- Stir the zucchini well and then cover with a piece of cling film.
- Let the zucchini marinate in the fridge for a couple of hours. Stir regularly. Let the zucchini rest at room temperature 30 minutes before serving.