Salads, we love them, we love them! But just because it’s hot doesn’t mean we have to settle for sad salads. And frankly, there’s nothing better than a salad for fun. You can be imaginative and combine new flavors.
Most of the time, I open my fridge and make do with what’s there. And, when it contains zucchini and mini dumplings, well, my salad is all found. So I took out the plancha, and presto, zucchini and dumplings were deliciously grilled. A little olive oil, basil, a few pine nuts, black olives and country ham… There it is, it’s as simple as that and it’s delicious.
Salad of grilled zucchini and mini dumplings:
3 or 4 small zucchini
300 g mini quenelles to fry
20g pine nuts
1 tbsp sherry vinegar
2 slices of dry ham
Cut the courgettes into thin slices without peeling them.
Drizzle with olive oil and season.
Heat the griddle and place the zucchini slices on it. Let brown and turn over.
Reserve in a dish and continue like this for all the zucchini slices. It’s faster than it looks, especially if the plancha is a little big.
Brown the mini dumplings and the pine nuts.
Season everything and add the vinegar and a drizzle of oil.
add the ham in pieces, a little chopped basil and a few olives.
To finish: my mini dumplings were in the county, suddenly I did not add parmesan or feta. Which I would certainly have done with plain dumplings.
I regularly buy dumplings because it’s something everyone eats at home. These mini frying pans are really very practical in salads or simply with a tomato sauce.
You can also use dumplings cut into slices.
To cut zucchini, the best is the mandolin. They should be about 2/3 mm.
For a vegetarian version, remove the ham.
To answer your many questions, I buy them at great expense.