Lunch: Zucchini Salad with Almonds and Taleggio

Recipe By: Marcia Kiesel Looking to match the earthiness and tropical fruits in the 2005 Kim Crawford Marlborough Unoaked Chardonnay from New Zealand, Kiesel created this dish of fresh zucchini, balanced by soft, ripe Taleggio and roasted marcona almonds.

This recipe includes superfoods such as:

Lemon

Health benefits of Zucchini Salad with Almonds and Taleggio

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 large shallot
1/4 c. vegetable oil
1 tsp. fresh lemon juice
Salt and freshly ground pepper
3 very fresh 4-ounce zucchini
1 tbsp. chopped parsley
1/2 c. roasted, salted almonds
3/4 lb. Taleggio cheese

Instructions

Separate the sliced shallot into rings. In a small skillet, heat 2 tablespoons of the vegetable oil. Add the shallot rings in an even layer and cook over moderate heat until lightly browned, about 5 minutes. With a slotted spoon, transfer to paper towels to drain.
In a medium bowl, combine the remaining 2 tablespoons of oil with the minced shallot and lemon juice and season with salt and pepper. Add the zucchini and toss to coat. Mound the salad on plates. Sprinkle with the parsley, almonds and fried shallot rings. Set the Taleggio wedges beside the salad and serve.
Make Ahead: The shallot rings can be fried 2 hours ahead. Drain the rings on paper towels, then transfer to a plate and keep at room temperature.