Summer is almost officially here, and soon the gardens will be brimming with fresh zucchini (a word that I always misspell!). Here’s an incredibly easy recipe for a quick summer salad from French-speaking Switzerland to help use it up! For this salad, I’m using a Swiss blue cheese called Bleuchâtel. If you can’t find it where you live, another blue cheese will certainly work too.
The name Bleuchâtel is derived from the place where this Swiss cheese is made (the canton of Neuchâtel) and it’s type (a blue cheese). Only one producer in Switzerland makes this cheese, and this fromagerie is located in Les Ponts-de-Martel.
Zucchini Salad with Toasted Hazelnuts and Blue Cheese
Adapted from Les recettes des Grand-Mère, Tome 5 (2011).
Contains: milk, hazelnuts
1 tablespoon freshly squeezed lemon juice
1 tablespoon toasted hazelnut oil (or walnut oil)
1 tablespoon canola oil
2 small zucchini
50 grams (about a 1/2 cup) whole hazelnuts
50 grams (about a 1/2 cup) Bleuchâtel cheese (or another blue cheese), crumbled or in small slices/pieces
1 handful of fresh chives, finely chopped
1. Roughly chop the hazelnuts and toast them in a pan over a hot burner, stirring them often so they don’t turn black. When they are lightly toasted and fragrant, take them off the heat. Set aside and let them cool.
2. Whisk together the first three ingredients to make the dressing for the salad. Set aside.
3. If you have one, use a mandoline to slice the zucchini into very thin rounds (a knife will work too, it just takes more time, and the slices are less uniform—at least when I do it!).
4. In a large bowl, toss the sliced zucchini with the salad dressing. Make sure the zucchini is evenly coated with the dressing.
5. Spread the zucchini on a platter. On top, add the hazelnuts and blue cheese, so they’re evenly dispersed. Finally, sprinkle the finely chopped chives over the entire salad.
Updated: May 7, 2018