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If you thought the humble zucchini was only good for quick breads and zoodle bowls, we’ve got news. It happens to make an excellent—and lightning-fast—salad, as proven by Charlotte Druckman’s minty-fresh zucchini salad with marinated feta. It’s one of the many recipes we love from her new cookbook, Kitchen Remix.
“I was always confused by zucchini’s presence on a crudités platter,” Druckman writes. “I assumed the presiding host couldn’t tell his courgette from his cucumber—who would want to eat the stuff raw? Then I had a salad in Florence: cabbage, avocado and the summer squash, yes, raw, with pine nuts. I’ve been making zucchini salads ever since, and this is one of the greats. The feta soaks in olive oil infused with fresh mint and, to slap your taste buds, a bit of orange zest and chili flakes.”
“Prepare the cheese in advance,” she encourages. “The longer it sits, the more flavor it—and the oil—picks up. The feta provides salt, while its marinade becomes a dressing, which is quite convenient and makes the raw zucchini sing.”
Reprinted with permission from Kitchen Remix by Charlotte Druckman, copyright © 2020. Photographs by Aubrie Pick. Published by Clarkson Potter, a division of Penguin Random House, LLC.
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