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Roast zucchini and torn bread salad with verjuice dressing

You'll need

  • 4
  • zucchini, cut lengthways into wedges (see note)
  • 60 ml (¼ cup)
  • extra-virgin olive oil
  • Juice and finely grated rind
  • of 1 lemon
  • 120 gm
  • crustless sourdough bread, coarsely torn
  • 2 bunches
  • asparagus, trimmed
  • 1 cup (loosely packed)
  • pea tendrils
  • 2
  • baby gem lettuce hearts, quartered (see note)
  • 2
  • yellow squash, thinly sliced
  • 2
  • salad onions, thinly sliced on a mandolin
  •  
  • Verjuice dressing
  • 50 ml
  • olive oil
  • 30 ml
  • verjuice
  • Juice
  • of 1 lemon

Method

  • 01
  • Preheat oven to 220C. Toss zucchini and half the oil in a bowl, season to taste, spread in a roasting pan and roast until golden and tender (12-15 minutes). Drizzle with lemon juice and set aside to cool.
  • 02
  • Meanwhile, toss bread, lemon rind and remaining oil in a bowl, season to taste, spread in a roasting pan and bake, stirring occasionally, until golden and crisp (8-10 minutes). Set aside to cool.
  • 03
  • Blanch asparagus until just tender (2-3 minutes), drain, refresh and drain again. Transfer to a bowl, add zucchini, croûtons, pea tendrils, lettuce hearts, squash and onion, and toss lightly to combine.
  • 04
  • For verjuice dressing, whisk ingredients in a bowl to combine, and season to taste. Drizzle over zucchini mixture, toss lightly to combine and serve immediately.
Note We’ve used yellow and green zucchini in these recipes, but you can substitute any available zucchini. If gem lettuce is unavailable, substitute baby cos.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 15 min cooking (plus cooling)
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 15 min cooking (plus cooling)

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