Karen Martini's zucchini and buffalo mozzarella salad

Name: Karen Martini's zucchini and buffalo mozzarella salad
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 45-50g can top-quality anchovies, drained; 4 small to medium zucchini, trimmed; 4 zucchini flowers; salt flakes and fresh black pepper; juice of 1½ lemons; 100ml extra virgin olive oil; ½ bunch mint, leaves picked, large ones torn; 100g dried black olives, pitted and torn; 1 large ball buffalo mozzarella

Karen Martini

February 26, 2021

Zucchini and buffalo mozzarella salad with mint, dried olives and anchovy dust.William Meppem

easyTime:< 30 minsServes:4

This salad is a lovely way to celebrate zucchini at its tender best (don't attempt this recipe with larger, more mature specimens). Served raw, brightly fresh young zucchini has a sweet flavour and delightfully creamy mouth-feel and is a perfect companion to the milky fresh mozzarella; the olives and anchovies provide a flavour-filled counterpoint. Pair with a grilled steak or pile onto thick slices of sourdough toast and drape with prosciutto to serve as a snack or starter.

Ingredients

45-50g can top-quality anchovies, drained
4 small to medium zucchini, trimmed
4 zucchini flowers
salt flakes and fresh black pepper
juice of 1½ lemons
100ml extra virgin olive oil
½ bunch mint, leaves picked, large ones torn
100g dried black olives, pitted and torn
1 large ball buffalo mozzarella

Method

Step 1
Blot the excess oil from the anchovies with a paper towel, then lie them in a dry frying-pan. Place over a low to medium heat and slowly dehydrate, breaking them up as they dry out (this should take about 5-10 minutes). Once powdery, set aside to cool.
Step 2
Using a mandoline, shave the zucchini into 2mm-thick ribbons and place in a large bowl.
Step 3
Open out the zucchini flowers, tear each into four and add to the bowl. Season with salt flakes and freshly ground black pepper, then squeeze in the juice of 1 lemon. Drizzle over half the oil and toss to coat. Set aside for a couple of minutes to marinate.
Step 4
Toss the mint and olives through the salad and tip onto a serving platter.
Step 5
Tear the buffalo mozzarella into pieces and scatter over the salad. Squeeze over the juice of the remaining half-lemon, then crumble over the anchovy dust. Finish with a drizzle of the remaining oil.