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Zucchini crudo with crispy zucchini blossom

Zucchini crudo with crispy zucchini blossom

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Prep Time 45 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Salad
Ingredients Method

Ingredients
  

  • 1 zucchini, cleaned and washed, skin on
  • 1 oz lemon extra virgin olive oil
  • 1 pinch fleur de sel
  • freshly cracked black pepper, to taste
  • 1 wedge parmesan, for grating
  • 2 zucchini blossoms
  • 2 cups, plus 2 tbsp grapeseed oil
  • 2 tbsp corn starch
  • 1 egg yolk
  • 1 cup rice flour
  • 1 cup ice water
  • 3 tbsp cornichons, minced
  • 3 tbsp shallot, minced
  • 3 oz capers, minced
  • 1/4 cup Dijon mustard
  • 1/4 cup sherry vinegar
  • 1 1/2 tbsp fresh lemon juice
  • 1/4 tsp honey
  • 1 1/2 tbsp tarragon, minced
  • 2 tbsp extra virgin olive oil
  • 1 small handful farm fresh arugula

Method
 

  1. Mandoline (or thinly slice) the whole zucchini into 12 rounds.
  2. Place the rounds in a bowl, tossing with the lemon EVOO, fleur de sel and fresh cracked pepper. Layer the zucchini in a single row on your plate. Grate fresh parmesan in a single layer on top of the zucchini. 
  3. In a deep bottom pot or home fryer (use the instructions and amount of oil noted as each fryer is different), heat the 2 cups of grapeseed oil until it hits around 375°F. Meanwhile, prep your tempura: in two separate small bowls set out your dredge with one bowl holding the cornstarch. In the second bowl , whisk the egg in the cold water, then slowly add the rice flour. Once the oil has hit 375°F, dip the flower in the cornstarch then the tempura batter, and slowly add to the hot oil. Allow to cook for 2 to 3 minutes or until golden brown. Remove, set on paper towels and season with salt and pepper. 
For the vinaigrette:
  1. Fold together the cornichons, shallot, capers, Dijon mustard, sherry vinegar, fresh lemon juice, honey, and tarragon. Whisk in the EVOO and remaining 2 tablespoons of grapeseed oil until emulsified. Lightly toss the arugula with 1-2 tbsp. of the vinaigrette, reserving the rest for a future salad. 
Assemble the salad:
  1. Torch the zucchini until the parmesan is blistered. Top with the arugula and hot zucchini blossom. Garnish with a little more parmesan. 
To make the lemon olive oil:
  1. Add 2 to 3 tablespoons of fine-grated lemon zest to 1 cup of grapeseed oil in a jar. Let stand at room temperature for 2 weeks, shaking occasionally. Fine strain, discard zest, transfer to a tightly sealed jar and refrigerate.