This salad is like a plated summer garden, with lots of green leafs and summer vegetables. It is very easy to make, and you can just adapt it to what nice vegetables you find in the store (or in your garden if you are that lucky). I used yellow zucchini, but you can also use green ones, you can also add some thinly sliced radishes and cucumber. The flavour of burnt butter together with lemon juice is fresh and a bit caramelly at the same time. A dear friend of mine did a zucchini salad and served burnt butter with bread on the side, that’s when I thought about skipping the bread and just using the butter as a dressing. It might sound like a contradictory to put butter on a salad, but it’s just too yummy to resist.
This is enough for 2 big portions or as a starter for 4 people.
What you need:
A couple of handfuls of mixed green leafs (for example spinach, rucola, tender baby mangold, lettuce)
1 zucchini, yellow or green or both
zest and juice from 1 lemon
50 gram butter
macadamia-, or hazelnuts
salt and pepper
Start by washing all your vegetables. But the butter in a sauce pan and let it melt and start to bubble, then swirl the pan a bit and let the butter simmer until it turns dark golden. Take the pan from the heat and let it rest, use a spoon to remove the foam on top of the melted butter. It should smell a bit nutty and like caramel!
Slice the zuccini with a potato peeler to get really thin and wide slices. Assemble the salad on a big flat plate, add the greens first, then the zuccini and the flowers. Arrange the nuts evenly and then add chopped chives and lemon zest. Squeeze lemon juice over the salad, add some sea salt and freshly ground pepper. As a finish, carefully pour over the burnt butter. Serve with some sparkly wine or a glass of rosé and be happy that it is summer!
Photos: Luna Simic