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$35.00 U.S.

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YYOTAM OTTOLENGHI

PLENTY Renowned chef and author Yotam Ottolenghi is co-owner of four eponymous “haute-couture to-go

food shops” in London’s best neighborhoods, where locals and visitors enjoy a rotating daily spread of

deliciousness: from simple perfectly roasted squash and peppers to pastas and grain salads from around

the world. One rule reigns at Ottolenghi: the ingredients are always first-rate, and the food gorgeous

and tasty. Yotam is celebrated for his innovative flavors and his special way with all things vegetable.

This philosophy translates to Ottolenghi’s weekly vegetarian column for London’s The Guardian

newspaper. In Plenty, he shares more than 120 of his favorite recipes from this column. Organized by

ingredient, from roots to fruit, the breadth of colors, tastes and textures is extraordinary. Jonathan

Lovekin’s utterly luscious food photography will inspire you to make these dishes staples of your table.

70 | Zucchini and Other Squashes

Fresh hazelnuts are wonderfully sweet and juicy. They have a short season, from mid-August until October,

but are worth using for this salad if you can get them. Try them first and decide for yourself whether you

want to roast them as I describe, or keep fresh. With or without hazelnuts, this makes the most luxurious

summer starter.

Zucchini and hazelnut salad

Serves 4

¹ ³ cup shelled hazelnuts

7 small zucchini (1¾ lbs in total)

4 tbsp olive oil

salt and black pepper

1 tsp balsamic vinegar

1¼ cups mixed green and purple basil

leaves

3 oz top-quality Parmesan, broken up or

very thinly sliced

2 tsp hazelnut oil

Preheat the oven to 300°F. Scatter the hazelnuts over a baking

sheet and roast for 12 to 15 minutes, or until nicely browned. Let

them cool down before chopping roughly or just crushing lightly

with the side of a large knife.

Place a ridged griddle pan on a high heat and leave it there until

it’s almost red-hot – at least 5 minutes.

Meanwhile, trim the ends of the zucchini and cut them on an

angle into ³ 8-inch-thick slices. Place them in a bowl and toss with

half the olive oil and some salt and pepper. Place the slices in

the hot grill pan and char-grill for about 2 minutes on each side;

turn them over using tongs. You want to get distinct char marks

without cooking the zucchini through. Transfer to a mixing bowl,

pour over the balsamic vinegar, toss together and set aside.

Once the zucchini have cooled down, add the remaining olive

oil, the basil and hazelnuts. Mix lightly, then taste and adjust

the seasoning accordingly. Transfer the salad to a flat plate,

incorporating the Parmesan, and drizzle over the hazelnut oil.