Raw Courgette Salad with Västerbotten Cheese
Elevate your summer dining with this raw Courgette Salad, featuring the rich, nutty flavours of Västerbotten cheese. A refreshing and elegant dish that's perfect for any occasion.
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Serves
2-3
Total Time
30 Minutes
Ingredients
50g of flaked almonds
2 medium-sized courgettes
1 small bunch of rocket (or other strong-flavoured salad leaves of your choice)
50g of Västerbotten cheese, shaved (or use a good pecorino instead)
DRESSING
3 tbsp of olive oil
1 tbsp of freshly squeezed lemon juice
1 tbsp of white wine vinegar
¼ tsp of Dijon mustard
Salt and freshly ground black pepper
Method
Step 1
Lightly toast the almonds over a gentle heat in a dry frying pan and set aside.
Step 2
Shave the courgettes into thin strips lengthways. You can use a mandoline for this, or a flat metal cheese plane also works well. You want long, thin flat strips.
Step 3
Place the courgette strips in a big bowl, then add the leaves and mix gently. Add the cheese and fold in.
Step 4
Combine the dressing ingredients in a small bowl, whisk well and season to taste. This salad doesn’t need much dressing, so don’t pour it all on at once – taste as you go along.
Step 5
Scatter the toasted almonds on top of the salad and serve at once.
Recipe courtesy of ScandiKitchen: Midsommar by Brontë Aurell, published published by Ryland Peters & Small. Photography by Peter Cassidy © Ryland Peters & Small
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