Equipment
Ingredients
Salad Base
- 3 zucchini
- 2 fennel
- 1 shallot
Dressing and Seasoning
- 12 g salt
- 3 lemon
- 45 ml red wine vinegar
- 2 g black pepper
Herbs and Texture
- 30 g parsley, roughly chopped
- 30 g dill fronds
- 15 g mint leaves, chopped
- 120 g pine nuts, lightly toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 133 kcal
- Protein
- 4 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 712 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 580 mg
- Calcium
- 86 mg
- Iron
- 2.2 mg
- Magnesium
- 64 mg
- Phosphorus
- 139 mg
- Zinc
- 1.3 mg
- Vitamin A
- 95 mcg
- Vitamin C
- 49 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 100 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.5 mg
- Folate
- 54 mcg
- Water
- 146 g
Sources: USDA FoodData Central
Method
Slice the zucchini lengthwise into 1.5mm (1/16-inch) ribbons using a mandoline or sharp knife.
Shave the fennel bulbs and shallot to the same 1.5mm (1/16-inch) thickness.
Place the zucchini, fennel, and shallot in a large bowl and toss with the salt.
Zest all three lemons directly over the vegetables.
Juice three of the lemon halves (approx. 45ml) into the bowl through a small strainer.
Add the red wine vinegar and black pepper to the vegetables.
Toss the ingredients together and taste, adding more lemon juice or salt if necessary to achieve a bright flavor.
Add the parsley, dill, mint, and 90g (3/4) of the pine nuts to the bowl and incorporate.
Transfer the salad to a serving platter, leaving any excess liquid in the bowl.
Sprinkle the remaining 30g of pine nuts and extra black pepper over the top and serve immediately.
Chef's Notes
- For the thinnest, most uniform ribbons of zucchini and fennel, a mandoline is highly recommended. Ensure you use the safety guard.
- Don't skip the salting step for the zucchini and fennel. It draws out excess moisture, preventing a watery salad and slightly tenderizing the vegetables.
- Taste and adjust the dressing vigorously. The goal is a bright, zesty flavor that cuts through the richness of the pine nuts and the mildness of the vegetables.
- Toast the pine nuts gently in a dry skillet over medium-low heat until fragrant and lightly golden. Watch them closely as they can burn quickly.
- If serving this salad as part of a larger meal, consider adding some crumbled feta cheese or grilled halloumi for an extra salty, savory element.
Storage
Refrigerator: 24 hours — Vegetables will release water and lose crispness over time.
Troubleshooting
The salad is too watery
Cause: Salt has pulled moisture from the zucchini and fennel bulbs over time
Fix: Drain excess liquid from the bowl before transferring to the platter
Prevention: Dress and salt the salad immediately before serving
Cultural Context
This salad draws inspiration from the vibrant flavors of the Mediterranean, particularly regions where fresh vegetables, herbs, and citrus are staples. The combination of zucchini and fennel, enhanced by a bright lemon vinaigrette, is reminiscent of light, refreshing dishes served during warmer months or as a palate cleanser.
