Zucchini Salad with Almonds and Taleggio

1. 1

   Separate the sliced shallot into rings.

2. 2

   In a small skillet, heat 2 tablespoons of the vegetable oil.

3. 3

   Add the shallot rings in an even layer and cook over moderate heat until lightly browned, about 5 minutes.

4. 4

   With a slotted spoon, transfer to paper towels to drain.

5. 5

   In a medium bowl, combine the remaining 2 tablespoons of oil with the minced shallot and lemon juice and season with salt and pepper.

6. 6

   Add the zucchini and toss to coat.

7. 7

   Mound the salad on plates.

8. 8

   Sprinkle with the parsley, almonds and fried shallot rings.

9. 9

   Set the Taleggio wedges beside the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.