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Thursday, May 19

Zucchini noodles with chicken & ginger dressing

Oil, canola
6 tablespoons
Lemon juice, fresh
3 tablespoons
Ginger, peeled, freshly grated
¼ cup
Garlic, finely grated
½ teaspoon
Scallions, chopped
2 tablespoons +
Sesame seeds, toasted
2 tablespoons +
Salt, kosher

Pepper, freshly ground

Zucchini, julienne cut
1 ¾ pounds
8 cups
Chicken, rotisserie, shredded
2 cups
  1. In a large bowl, whisk the oil with the juice, ginger, garlic, scallions, and sesame seeds; season with salt and pepper. 
  2. Fill a bowl with iced water. 
  3. In a large saucepan of salted boiling water, blanch the zucchini for 30 seconds. 
  4. Drain, then transfer to the ice water to cool. 
  5. Drain well and pat thoroughly dry with paper towels. 
  6. Add the zucchini, mâche, and chicken to the bowl with the dressing; toss to coat, and adjust seasonings. 
  7. Garnish with scallions and sesame seeds, and serve. 
Recipe mildly adapted from Food&Wine Magazine, March 2016

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