The Conversation: How I finally came to use the spiralizer purchased almost two years ago.
Amazon, the chiding conscience: "You purchased this item on August 25, 2012."
Me, hanging head in shame about the object of Amazon's reminder, the spiralizer I purchased two whole years ago but never once pulled out of the box let alone used.
Me, grateful to Mari Moilanen, the Finnish food blogger who blogs in English at Something Tasty. It was Mari's Zucchini Spiral "Noodle" Salad salad, which she served at the photography workshop I attended in Helsinki in June, which inspired me to dig out the long-neglected spiralizer on our very first day back!
And I've been spiralizing every since! Truth be told, this was the very first spiral zucchini noodle dish I made on that first day back. We did so love it, especially when the zucchini was allowed time to soak up the Homemade Catalina Dressing which is oh-so-gorgeous.
So your turn to confess here: who else is prone to buying something, then ignoring it? Name the object of your shame. I'll welcome your company.
RECIPE for SPIRAL ZUCCHINI NOODLE SALAD with HOMEMADE CATALINA DRESSING
Time to table: 15 minutes
1/4 cup (40g) olive oil
2 tablespoons red wine vinegar
2 tablespoons (30g) ketchup
2 tablespoons minced onion, optional
1 tablespoon sugar
1/4 teaspoon smoked paprika or another paprika
1/4 teaspoon Worcestershire
1/4 teaspoon hot sauce
Salt & pepper to taste
2 small- to medium-size zucchini
1 carrot, peeled
1/4 cup fresh mint leaves, torn into small bits
2 tablespoons chopped fresh chive
Additional fresh mint, for garnish
CATALINA DRESSING Mix all ingredients in a small food processor. Can be made ahead of time and refrigerated. Makes 1/2 cup, you'll use about 1/4 cup for the salad, consider making extra for other uses, it's really good!
SALAD Cut zucchini into noodles with a spiralizer (see TIPS for other options). Cut carrot into small bits (see TIPS). In a large bowl, combine zucchini, carrot, fresh mint and chopped chive.
COMBINE Toss salad with about 1/4 cup Catalina Dressing. Let rest for about 30 minutes before serving. Garnish with fresh mint and serve.
ALANNA's TIPS & KITCHEN NOTES
NO SPIRALIZER? Use a vegetable peeler to cut the zucchini into long thin ribbons or a knife to cut into thin rounds or quarters.
CARROTS IN THE SPIRALIZER While I did experiment with carrots on the spiralizer for this salad, I wasn't pleased with the results and since then have had zero luck. Next time I will use my mandoline or this little guy to cut the carrot into julienne lengths – or simpler still, a knife to cut the carrots into thin rounds, half-rounds or quarter-rounds.
RESTING PERIOD After making zucchini noodles a dozen different ways in recent weeks, I find that unless they're cooked for a minute or two in a skillet or boiling water, it helps to let them rest for about 30 minutes in whatever they're dressed in. During that brief period, the zucchini becomes less "raw" and "blah" and takes on the other flavors.
KEEP IT VEGAN Use a vegan Worcestershire for a completely vegan salad.
VARIATIONS I keep wanting to add bits of feta or fresh mozzarella to these salad but haven't yet. Tomato would be good here too, especially with the pungent tomato dressing.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
MORE FAVORITE SIMPLE ZUCCHINI RECIPES
~ Zucchini with Tomatoes & Cheddar ~
~ Easy Cheesy Zucchini ~
~ Feta-Stuffed Zucchini ~
~ more summer squash recipes ~
from A Veggie Venture
~ Carrot & Zucchini Bread ~
~ Shredded Zucchini with Thyme ~
~ Mediterranean Eggplant ~
~ more summer squash recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014