Lemony Zucchini Noodles with Basil, Mint and Almonds
| Serves | 4 |
|---|---|
| Menu Part | Side Dish |
Chef/Owner Laurent Tourondel
L’Amico
New York City
L'Amico in New York City showcases zucchini by slicing it into long, thin "noodles"—a lower-carb version of pasta. Here, the julienned green and gold zucchini is tossed with homemade lemon-oregano along with slivered mint and basil leaves, crunchy almonds and Parmesan.
Ingredients
Lemon oregano vinaigrette
4 tbsp. mayonnaise
8 tbsp. Dijon mustard
1 cup freshly squeezed lemon juice
1 cup olive oil
8 tbsp. grated parmesan
1 tbsp. house dried oregano
Green zucchini, 1/4-inch julienne lengthwise
Goldbar zucchini, 1/4-inch julienne lengthwise
Lemon garlic oregano dressing
Pecorino, grated
Mint, chiffonade
Basil chiffonade
Basil leaves
Slivered almonds
Crushed red chili flakes
4 oz. zucchini noodles
2 tbsp. lemon garlic oregano dressing
1 tsp. grated Parmesan
1 pinch mint chiffonade
1 pinch basil chiffonade
1 tbsp. toasted slivered almonds plus more for garnish
5 basil leaves
1 pinch crushed red chili flakes
1 slice lemon, garnished with pink peppercorn dust
Steps
1. For lemon-oregano vinaigrette: In medium bowl, whisk together mayonnaise, Dijon and lemon juice. Drizzle in olive oil while whisking and season with salt and pepper. Stir in Parmesan and oregano.
2. To serve, toss zucchini with lemon-oregano dressing, Parmesan and salt and pepper to taste. Add mint, basil, slivered almonds; use pasta fork to arrange zucchini on plate like spaghetti.
3. Garnish salad with more slivered almonds and basil leaves. Top with pinch of red chili flakes and garnish with slice of lemon finished with pink peppercorn dust. Finish with drizzle of dressing around salad.