Dave’s Zucchini Salad

Preparation info

  • Difficulty

    Medium

  • Serves

    4

    as a Side Salad

Appears in

This was the most popular side dish at Lotus and it has a bit of a story to it. When I was working at Bentley Restaurant + Bar, the pastry chef at the time, Dave Verheul, would always make this zucchini, crouton and parmesan salad for the staff meal. It was so delicious that when I went to Lotus, I decided to put it on as a side dish. Diners would ask: ‘Who is Dave?’ Sometimes the waiters would tell them Dave was the dishwasher, or the apprentice at Lotus, and one time we even had to send out a guy from the kitchen pretending to be Dave, because a customer loved it so much they wanted to meet him. After a few months I found out that it wasn’t even Dave’s salad. It belonged to Alex Herbert, who had a bistro called Bird Cow Fish. Dave had worked there before moving to the Bentley and had brought it with him. It is a fantastic accompaniment to any roast or barbecued meat or fish dish. Thanks Dave (and Alex).

Read more

Ingredients

Croutons

  • 400 g (14 oz) piece of bread (preferably sourdough), crusts removed
  • extra virgin olive oil, for coating

Lemon Vinaigrette

  • 100 ml ( fl oz) lemon juice
  • 350 ml (12 fl oz) extra virgin olive oil

Zucchini

  • 4 medium zucchini (courgettes), both yellow and green is preferable
  • 1 bunch flat-leaf (Italian) parsley, leaves only
  • 100 g ( oz) parmesan cheese
  • sea salt flakes

Method

Croutons

Preheat the oven to 150°C (300°F/Gas 2). Tear the bread into small bite-sized pieces and spread them on a baking tray. Toss them liberally in oil and season with salt and pepper. Bake in the oven until golden and crisp.

Lemon Vinaigrette

Whisk the ingredients together in a bowl, and be sure to whisk again immediately prior to dressing the salad.

Zucchini

Using a mandolin, shave the zucchini as thinly as possible into small rounds and put them in a bowl along with the croutons and the parsley leaves. Finely grate three-quarters of the parmesan into the salad and generously dress with the vinaigrette. Season generously with sea salt flakes and freshly ground black pepper and toss well. Transfer the salad to a serving bowl and grate the rest of the cheese over the top before serving.