4 tipsZucchini, Black Garlic and Parmesan Salad
Method
- 1The day before serving, pit the olives and dry half of them in a low oven (around 80°C) overnight, until chewy and dry enough to crumble with a knife.
- 2In a large bowl, using the back of a fork, whisk the black garlic and olive oil, set aside.
- 3Wash the zucchini, trim off the ends, cut lengthways into quarters, and trim out the seedy core. Slice each piece into long thin strips using a mandolin or sharp knife.
- 4Place the zucchini into the mixing bowl with the black garlic oil, a squeeze of lemon juice, and a pinch of sea salt.
- 5Chop both the fresh, then stir them through along with the chives and thyme leaves. Adjust seasoning with more salt or lemon if needed.
- 6Spoon into a serving bowl. Dot mayonnaise around the base, crumble over dehydrated olives, and finish with generous shavings of Parmesan over the top.
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Ingredients
For the Salad
50 g Ligurian or kalamata olives, chopped
40 g black garlic
100 ml olive oil
1 large or 2 small zucchini
1 lemon
1/2 bunch chives, finely sliced
1/2 bunch thyme, leaves picked
60 g mayonnaise
Sea salt, to taste
Parmesan, to shave over top
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Don’t skip the olive-drying step — it adds a beautiful chewy, concentrated contrast! Don't have time to dehydrate olives in the oven? To dehydrate olives in the microwave, spread pitted olives in a single layer on a microwave-safe plate, then microwave in short bursts (like 30 seconds on high or lower power), pausing to let them cool and turning them to prevent burning, until the skin blisters and they're shriveled and crunchy
Don’t skip the olive-drying step — it adds a beautiful chewy, concentrated contrast! Don't have time to dehydrate olives in the oven? To dehydrate olives in the microwave, spread pitted olives in a single layer on a microwave-safe plate, then microwave in short bursts (like 30 seconds on high or lower power), pausing to let them cool and turning them to prevent burning, until the skin blisters and they're shriveled and crunchy
