This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.
Salt
black
pepper
⅔ cup sunflower oil
3 medium zucchini, cut into
1/4-inch-thick slices
1
½ tablespoons red wine vinegar
¾ cup
frozen edamame
2 cups basil leaves, shredded
coarsely
¼ cup parsley leaves
⅓ cup olive oil
9 ounces strozzapreti or penne pasta
Zest
of 1 lemon
1
½ tablespoons capers
7 ounces buffalo mozzarella, torn
into chunks
Bring a large pot of salted water to a boil.
In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini
slices in batches (do not crowd them) for 3 minutes, or until golden brown on
both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl,
pour vinegar on top and stir, then set aside.
In the hot water, blanch edamame for 3
minutes; drain, refresh under running cold water and set aside to dry. Keep
boiling water in pot.
In a food processor, combine half the basil,
all of the parsley and the olive oil. Season with salt and pepper and process
until smooth.
In boiling water, cook pasta until al dente;
drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and
their juices over pasta. Add edamame, basil sauce, lemon zest, capers and
mozzarella. Stir together gently, then taste and season with plenty of salt and
pepper. Before serving, stir in remaining basil.
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