Charred Zucchini and Corn with Basil Caesar-ish Sauce

• 분량: 4 Servings

재료

Extra-virgin olive oil

6 small zucchini (about 2 lb/900 g), trimmed and cut diagonally into slices ⅜ inch (1 cm) thick sea salt and black pepper

2 teaspoons red wine vinegar

3 ears corn (about 2 lb/900 g), husks removed

big handful of mint leaves (IMPORTANT!)

big handful of basil leaves (IMPORTANT!)

For the Basil Caesar-ish dressing

4 teaspoons capers, rinsed

1 cup basil leaves

1 garlic clove, roughly chopped

3 tablespoons lemon juice (from 1 lemon)

¼ cup (60 g) tahini

sea salt

방향

Heat a skillet or grill pan over medium-high heat. Drizzle in some olive oil and, working in batches, add the zucchini, season with a pinch of sea salt and a few turns of black pepper and pan-fry for 2 minutes until golden and charred. Flip over and char the other side. Transfer the zucchini to a colander, drizzle with the red wine vinegar and set aside.

Drizzle more olive oil into the same pan and add the corn. Season with sea salt and pan-fry, turning often, for 8-10 minutes, until all sides are slightly charred. When cool enough to handle, slice the kernels off the cobs using a sharp knife.

To make the dressing, add all the ingredients to a blender or food processor and pulse a few times, until it becomes a thick paste. Add / cup (80 ml) of water and blend or process until smooth. Taste and season with sea salt.

To serve, combine the zucchini, corn, mint and basil leaves. Season with sea salt and black pepper and toss to combine. When ready to eat, drizzle the basil Caesar-ish dressing over the top and serve immediately.

노트

From: ‘Tenderheart’ by Hetty Lui McKinnon

PITA: 4/5

Overall: 4/5

A little strange flavor profile at first but everything comes together very nicely! Seems like a ‘dish to impress’