Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Zucchini Fettuccini With Garden Vegetables and Lemon Herb Vinaigrette

Posted: May 19, 2012 2:26 AM

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I am pleased to present this recipe today as part of a cooking demonstration I am doing for Food Revolution Day. This salad is based on the use of herbs and vegetables commonly grown in home gardens across America. Vegetables provide an incredible depth and complexity in both flavor and texture and I wanted to highlight their use at the peak of season as we come into the summer months. In order to present this salad the way I have described you must have a mandolin and a Japanese spiral slicer, but you can always cut the vegetables by hand and arrange them on a plate.

Zucchini Fettuccini
With Garden Vegetables and Lemon Herb Vinaigrette

YIELD: 10 Portions

For the Salad
3 Large Zucchini, Ends Trimmed
3 Large Summer Squash, Ends Trimmed
2 Large Carrots, Scrubbed
2 Each Red Peppers
5 Each Red Radishes
2 Heads Fennel
4 Cups Baby Spinach
10 Each Cherry Tomatoes, Quartered

Lemon Herb Vinaigrette
1/3 Cup Champagne Vinegar
1/3 Cup Fresh Lemon Juice
1/3 Cup Italian Parley, Loosely Packed
1/3 Cup Basil Leaves, Loosely Packed
2 teaspoons Fresh Tarragon Leaves, Chopped
1 teapoon Fresh Thyme Leaves, Chopped
2 teaspoons Roasted Garlic
½ Cup Extra Virgin Olive Oil
To Taste Kosher Salt and Freshly Ground Black Pepper

Method of Preparation:
1. Set the mandoline to cut wide ribbons.
2. Slice the zucchini and summer squash very thinly to create "fettuccini".
3. Cut the carrots on the spiral slicer to form large curls and set aside.
4. Very thinly julienne the red bell peppers.
5. Using the mandoline again, very thinly slice the radishes and fennel.
6. Divide the spinach among 10 bowls.
7. Mix remaining vegetables together and place on top of spinach.
8. Drizzle each dish with 1 Tablespoon of Lemon Herb Vinaigrette.

To Make the Dressing:
1. Combine the vinegar, lemon juice, herbs, and garlic in the blender.
2. Blend until smooth and emulsify with olive oil.
3. Season to taste with salt and pepper.

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