This recipe comes from Jonathan Perno, Chef at Los Poblanos. Learn more about him, here.

Zucchini, Tomato, and Cream Salad

  • 4 ounces cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • Juice of one lemon, halved
  • Handful of parsley leaves
  • Handful of oregano leaves
  • 1/2 cup heavy cream
  • 1 tablespoon champagne vinegar
  • 6 ounces green zucchini, cut into 1/4 inch rounds
  • 2 pickled hot peppers, sliced
  • 1 white of leek, cut thin and fried
  • Microgreens, for garnish
  • Salt and pepper to taste

Marinate halved cherry tomatoes in a small mixing bowl; add salt, pepper, olive oil, parsley, oregano, and half of the lemon juice. Mix and let marinate for up to a half hour. Next, to make the cream dressing in another small mixing bowl, add cream and a pinch of salt. Whip the cream until it starts to become a bit more viscous, then add vinegar and remainder of the lemon juice. Keep whisking until cream mixture starts to thicken (don’t over-whisk the dressing; it will become too thick). Set aside in refrigerator until ready to build the salad. To build, add the zucchini to a mixing bowl and season with salt and pepper to taste. Mix, add dressing, and combine. On a plate or bowl, add marinated tomatoes; then place zucchini on top; and finish with hot peppers, microgreens, and fried leeks.

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