Zucchini salad for wine lovers on D is for Dinner
Soif wine bar chef Jamie Stunt shares a recipe that complements wine without overpowering it
Award-winning chef Jamie Stunt has partnered with sommelier Veronique Rivest to be the backbone of Soif, a wine bar in Gatineau that boasts a list of more than 100 wines.
The former Oz Kafe chef shared his wine-friendly zucchini salad recipe with tempura, feta and herbs on D is for Dinner, a weekly food segment on CBC Radio's All In A Day.
Salad
- 450 grams fresh small summer zucchini, ideally a combination of green and yellow.
- 115 grams Bulgarian feta cheese.
- 2 sprigs each of mint, parsley and basil.
- 1 small bunch of chives.
- 1/4 cup crispy tempura bits (available at most Asian markets).
- Salt and pepper.
Using a mandoline or a sharp knife, slice zucchini in thin rounds of no more than an eighth of an inch. Finely chop half the herbs. Combine zucchini and chopped herbs in a bowl.
Vinaigrette
- 1/2 cup olive oil.
- 1/4 cup white wine vinegar.
- Juice and zest of half a lemon and half a lime.
Combine all ingredients and whisk. Season with salt. (Note: this makes more than is needed for the salad.)
Instructions
Lightly coat the zucchini salad mixture with vinaigrette and toss. Season to taste with salt and pepper.
Arrange the zucchini in the middle of bowls or plates, crumble some feta cheese on top of each salad, sprinkle some tempura bits over the feta, loosely tear the remaining herbs and sprinkle on top of tempura bits.
Top up your wine glass and enjoy!