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.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2011

You might also like...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites

recipes

Rough olive tapenade with caramelised fennel schiacciata

Focaccia col formaggio

recipes

English spinach with cumin seeds

Hasselback potatoes

recipes

conversion tool