Raw zucchini agrodolce

Raw zucchini agrodolce

By
From
Eat This, My Friend
Serves
4-6
Photographer
Jade O'Donahoo; Huw Rogers

Agrodolce is Italian for sweet and sour. The combination of the sultanas and the vinegar is delicious and works beautifully with many different vegetables. I often substitute the zucchini (courgettes) for grilled eggplant (aubergine), and in winter it works really well with thinly sliced cabbage.

Ingredients

Quantity Ingredient
40g pine nuts
1 french shallot, sliced into very thin rounds
500g zucchini, very thinly sliced
handful salad leaves
30g sultanas

Dressing

Quantity Ingredient
60ml olive oil
60ml white-wine vinegar
1 tablespoon maple syrup
1/2 garlic clove, minced, (optional)

Method

  1. Dry toast the pine nuts in a frying pan over high heat. Shake the pan regularly. Remove from the heat as soon as the pine nuts begin to colour. Set aside.
  2. Steep the shallot in boiling water to remove a lot of its bite.
  3. In a bowl, toss the zucchini with the salad leaves. Drain the shallots and squeeze dry. Add to the bowl, along with the sultanas and pine nuts. Toss to combine.
  4. Make the dressing by whisking the ingredients and a few big pinches of salt in a small bowl, then pour over the zucchini and toss again.
  5. Serve immediately.

Try This

  • Agrodolce is delicious with grilled tofu, quinoa or pasta.
Tags:
Vegetarian
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