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Pollo alla Firènze
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Zesty Zucchini-Chick Pea Salad
Yield: Makes 4 to 6 servings
Ingredients:
3
medium zucchini (about 6 ounces each)
1/2
teaspoon salt
5
tablespoons white vinegar
1
clove garlic, minced
1/4
teaspoon dried thyme leaves, crushed
1/2
cup olive oil
1
cup drained canned chickpeas
1/2
cup sliced pitted ripe olives
3
green onions, minced
1
canned chipotle chili in adobo sauce, drained, seeded, minced
1
ripe avocado, pitted, pared, cut into 1/2-inch cubes
1/3
cup crumbled feta or 3 tablespoons grated Romano cheese
1
head Boston lettuce, cored, separated into leaves
Sliced tomatoes and cilantro sprigs for garnish
Preparation:
1.
Cut zucchini lengthwise into halves; cut halves crosswise into 1/4-inch-thick slices. Place slices in medium bowl; sprinkle with salt. Toss to mix. Spread zucchini on several layers of paper towels. Let stand at room temperature 30 minutes to drain.
2.
Combine vinegar, garlic and thyme in large bowl. Gradually add oil, whisking continuously until dressing is thoroughly blended.
3.
Pat zucchini dry; add to dressing. Add chickpeas, olives and onions; toss lightly to coat. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally.
4.
Add chili to salad just before serving. Stir gently to mix. Add avocado and cheese; toss lightly to mix.
5.
Serve salad in lettuce-lined shallow bowl or plate. Garnish, if desired.
This recipe appears in:
Mexican
