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Zucchini and Goat Cheese Salad
Ingredients
- 1 red pepper
- 2 zucchini
- 1 head curly endive
- 1 pound goat cheese (I used Natural and Kosher goat cheese log)
- pink peppercorns, coarsely ground
- green peppercorns, coarsely ground
- chives, finely minced
- 1 carrot, grated
- 4 tablespoons extra-virgin olive oil
- salt to taste
Directions
With a wet melon ball cutter or with your wet hands, shape the goat cheese into little balls .
Roll 1/4 of them into the freshly grated green peppercorns, 1/4 into the chives, 1/4 into the pink peppercorns and 1/3 into the grated carrot, then place the cheese balls in the refrigerator to harden.
Wash the pepper and zucchini; cut the pepper into thin strips after discarding the seeds and white membranes; cut the zucchini into thin slices lengthwise (with a mandoline if possible).
Grill the zucchini and peppers on a heavyweight grill pan (I like this ).
Wash the endive and cut it into pieces.
Gather all the ingredients in a large bowl and dress with the olive oil mixed with a little salt and pink pepper.
Stir gently and serve in individual bowls or cups.
https://dinnerinvenice.com/2012/06/25/zucchini-and-goat-cheese-salad/
i love goat cheese and zucchini! but where’s the link to the grill pan you like?
Hi Jessica – I just moved my blog to this new self-hosted WordPress platform, and many links were lost in the transfer…. Will try to fix all of them ASAP. My grill pan is le creuset and sold at Williams & Sonoma.