Courgette salad with vasterbotten cheese
This salad looks so pretty on the plate. If you don’t have a mandoline slicer, use a peeler, but try to peel whole thin slices lengthways, as it looks better on the plate. You can also use a cheese planer instead if you have one. We use Västerbotten cheese at the café, but you can also substitute with pecorino or any similar aged cheese. It’s the saltiness of the cheese that really lifts the raw courgette– and with the dressing as well as the nuts, it makes for a really lovely side dish.
Servings: 2 people
Ingredients
- 50 g flaked almonds
- 2 medium-sized courgettes
- 1 small bunch of rocket or other strong-flavoured salad leaves of your choice
- 50 g Vasterbotten cheese, shaved - can be bought here (or use a good pecorino instead)
- 3 tbsp olive oil
- 1 tsp freshly squeezed lemon juice
- 1 tsp white wine vinegar
- ½ tsp Dijon mustard
- 1 tsp sugar
- salt and freshly ground black pepper
Instructions
- Lightly toast the almonds over a gentle heat in a dry frying pan and set aside.
- Shave the courgettes into thin strips lengthways. You can use a mandolin for this, or a flat metal cheese plane also works well. You want long, thin flat strips.
- Place the courgette strips in a big bowl, then add the leaves and mix gently. Add the cheese and fold in.
- Combine the dressing ingredients in a small bowl, whisk well and season to taste. This salad doesn’t need much dressing.
- Scatter the toasted almonds on top of the salad and serve at once.
Notes
Recipe by Bronte Aurell from Midsommar, published by Ryland Peters and Small. Book available on Amazon or ScandiKitchen.