Zucchini Noodles with Chicken and Ginger Dressing
Food and Wine Magazine, Mar 2016, p.84
5 stars
I've been interested in the 'spiralized' vegetable craze but haven't wanted to buy yet another kitchen appliance. Fortunately, my mom gave us a handheld vegetable shaver (from the Asian grocery store) a while back, so voila -- we were able to do without a new spiralizer gadget.
I wouldn't call these 'noodles' or even a pasta salad (there's no pasta in it!); it was a nice, pretty healthy, flavorful salad.
Ingredients: canola oil, lemon juice, fresh ginger, garlic, scallions, toasted sesame seeds, zucchini, watercress, shredded rotisserie chicken, Kosher salt, pepper
Tips:
- Used extra virgin olive oil instead of canola oil
- Left out the watercress
- Added fresh spinach
- Added fresh basil
- Since the recipe calls for 1/4 cup of finely grated peeled fresh ginger and 1/2 tsp finely grated garlic, I cooked both for a little bit so the dressing wouldn't be as strong/pungent. Next time, I think I'll cook just half of the ginger and garlic and leave the rest 'raw.'
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