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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Zucchini Salad with Cilantro Dressing

Gregory Clapp

I have not offered this recipe in a class, but I have used it several times for catered events to great reviews.  Since zucchini is available year-round this is a great salad to serve instead of the predictable side of lettuce.

Dressing:

  • 2 cloves garlic minced
  • 1 tsp cumin
  • ½  cup cilantro chopped
  • 2 tbsps parsley chopped
  • 1/3 cup olive oil
  • 2 tbsps white wine vinegar
  • salt and pepper to taste

Place all ingredients except oil into the jar of a blender.  Blend until smooth.  With the blender running, drizzle in oil a little at a time.  After all the oil is incorporated adjust seasoning.  Set aside until ready to use.

Salad:

  • 1 ½ lbs small zucchini
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • ½ cup pine nuts toasted

Wash zucchini and remove ends.  Slice each in half lengthwise and place into a large bowl.  Whisk oil, salt and garlic together and pour over zucchini.  Toss to coat zucchini.  Grill zucchini on a pre heated BBQ or on a flat griddle untilbrowned and crisp tender. Remove from heat and cut zucchini halves into 1 ½" lengths.  Place zucchini into a serving bowl.  Toss with enough dressing to coat and garnish with pine nuts.  Serve warm or cold.

Serves 6 to 8.