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Truffled Zucchini Salad



Steve Leveroni, a long-time friend of the Pellegrini Family, proprietor of Leveroni Vineyards in Lake County, and chef, created this dish especially for the Hospices of Sonoma winery dinner.  This wonderful salad is the perfect summer meal showcasing fresh vegetables and the savory decadence of white truffles. Enjoy with your favorite glass of Pellegrini Family Estate wine.

 Ingredients:
4 baby zucchini, 8” long
2 ½ tbsp. fresh lemon juice
4 tbsp. white truffle oil
½ tsp. sea salt
1 small handful baby arugula
Large crostini or crouton (1 per person)
Olive Oil
3 ½ tbsp. pine nuts2
½ tbsp. finely chopped chives
Freshly cracked black pepper
12 grape tomatoes, sliced in half (optional)
 
Directions:
 For the salad:

Julienne the zucchini. Transfer to a medium bowl and toss with lemon juice. This can be done up to 1-1.5 hours ahead of time if kept refrigerated. Drizzle the zucchini with truffle oil, add salt and mix.

 Gently toss the arugula with a touch of olive oil (just enough so that it the leaves are not dry). Arrange the arugula in the center of each plate. Place a crostini or crouton (see notes below) on top of the arugula and a serving of the zucchini on top of the crostini or crouton. Sprinkle the chives and pine nuts on top of the zucchini, and finish with a few grinds of black pepper. If you like, add 5-6 slices of grape tomatoes to the plate. To add extra flavor, roast the tomatoes beforehand in an oven for 10 minutes at 350°, or on the grill.
 
For the crostini or croutons:

You can use any type of large crostini or croutons you have on hand. If you do not have any available, follow these steps to make your own: Preheat oven to 350°. Slice 4-6 pieces of crusty bread on a diagonal (¼ of an inch thick) and brush with olive oil. Toast lightly, about 8 minutes at 350 degrees or until golden brown.

 Serves 4-6.


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