My husband's aunt gifted us some of her end-of-summer harvest, and this salad felt like the perfect way to put the zucchini to use. It's first charred on a grill pan until it's tender and a little smoky, then tossed while still warm with creamy cannellini beans, plenty of herbs, and a zingy lemon-mustard dressing.
My husband's aunt gifted us some of her end-of-summer harvest, and this salad felt like the perfect way to put the zucchini to use.
It's first charred on a grill pan until it's tender and a little smoky, then tossed while still warm with creamy cannellini beans, plenty of herbs, and a zingy lemon-mustard dressing.
Briny capers and pepperoncini add a salty pop, though olives would work just as well.
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My husband's aunt gifted us some of her end-of-summer harvest, and this salad felt like the perfect way to put the zucchini to use. It's first charred on a grill pan until it's tender and a little smoky, then tossed while still warm with creamy cannellini beans, plenty of herbs, and a zingy lemon-mustard dressing. Briny capers and pepperoncini add a salty pop, though olives would work just as well.
Top with some almonds for crunch only when ready to enjoy.
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