Zucchini Ribbon Salad with Burrata & Citrus Dressing
Zucchini Ribbon Salad with Burrata & Citrus Dressing
Rated 5.0 stars by 1 users
Ingredients
2 zucchinis zucchinis
1 ball burrata
¼ cup fresh dill, roughly chopped
1 tablespoon Dijon mustard
1 clove garlic, grated
¼ cup blood orange olive oil
Juice of ½ lemon
-
1 teaspoon Morton & Bassett Red Chili Flakes
-
Morton & Bassett Whole Black Peppercorn Grinder, to taste
-
Morton & Bassett Whole Pink Peppercorns, freshly ground
Pinch of flaky sea salt, plus more for salting the zucchini
Olive oil, if needed
Directions
Using a vegetable peeler, shave the zucchini into long ribbons. Sprinkle generously with salt and let sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels.
In a small bowl, whisk together the blood orange olive oil, lemon juice, Dijon mustard, grated garlic, M&B Red Chili Flakes, M&B Whole Black Peppercorn Grinder, and a pinch of flaky sea salt.
Arrange the zucchini ribbons on a serving platter and tear the burrata over the top.
Drizzle the dressing evenly over the salad.
Sprinkle with the roughly chopped dill.
Using a mortar and pestle, crush the M&B Whole Pink Peppercorns and sprinkle over the salad.
Finish with an extra pinch of flaky sea salt and serve immediately.
Servings
4–6
Prep Time
20 minutes
Features thinly shaved zucchini ribbons topped with creamy burrata and a zesty citrus dressing.