Grilled zucchini salad with pine nuts and parmesan

Name: Grilled zucchini salad with pine nuts and parmesan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 small zucchini (approx. 200 g each); 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 4 TABLESPOONS Olive oil; 30–40 g Pine nuts; 125–150 g Radicchio salad (approx. 1/2 head); 1/2 Pot of basil; 40 g sliced parmesan cheese; 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 small zucchini (approx. 200 g each)
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
4 TABLESPOONS Olive oil
30–40 g Pine nuts
125–150 g Radicchio salad (approx. 1/2 head)
1/2 Pot of basil
40 g sliced parmesan cheese
7-10 Tbsp Oil

Directions

1
Clean, wash and drain the zucchini well. Cut the zucchini lengthwise into 2-3 mm thin slices (best with a slicer). Heat a grill pan and brush with oil. Grill the zucchini slices in portions while turning for about 4 minutes, place on a large plate
2
Mix vinegar, salt, pepper and sugar. Embezzle olive oil. Drizzle the vinaigrette over the zucchini and leave to stand for 15-20 minutes
3
Roast pine nuts in a pan without fat, remove immediately. Clean and wash the radicchio and drain well. Pluck leaves into large pieces. Wash the basil, shake dry and pluck the leaves. Put pine nuts and some basil leaves aside for sprinkling
4
Carefully mix the radicchio, remaining basil and pine nuts with the marinated zucchini slices. Arrange the salad on a large plate and sprinkle with parmesan slices and basil. Serve with fresh bread (e.g. olive ciabatta)