Charred zucchini salad

Delight your taste buds with this flavorful charred zucchini salad. Perfectly grilled zucchini paired with fresh greens and a zesty vinaigrette.

Ingredients:

• 3 ½ ounces diced lardo (see note above)
• ¼ cup plus 2 tsp. extra-virgin olive oil, divided
• ¼ cup champagne vinegar
• 2 tablespoons finely diced celery
• 6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided
• 1 teaspoon brown sugar
• 1 teaspoon chopped preserved lemon
• ¾ teaspoon kosher salt, divided
• 3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.)
• 12 fresh oregano leaves
• 12 fresh parsley leaves
• 2 teaspoons thinly sliced fresh chives
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon freshly ground black pepper
• ¼ ounce Parmesan cheese, shaved

Instructions:

1. Mix lardo and 1/4 cup of olive oil in a medium skillet over medium-low heat. Cook until the fat is melted and any meat pieces are crispy and golden, which takes about 10 minutes. Add vinegar, celery, 6 chiles, sugar, and lemon. Add 1/2 teaspoon of salt. Set aside 6 tablespoons of the vinaigrette (keep the rest refrigerated in an airtight container for up to 2 weeks).
2. Warm up 1 teaspoon of oil in a large skillet over high heat until it shimmers. Add half of the zucchini; let it cook without stirring for 4 minutes or until the zucchini is nicely charred. Toss gently and cook for another 30 seconds. Transfer to a large bowl. Repeat the process with the remaining oil and zucchini.
3. Reheat the reserved 6 tablespoons of vinaigrette over medium heat; drizzle it over the zucchini. Add oregano, the next 4 ingredients (up to pepper), and the remaining 1/4 teaspoon of salt; gently mix. Transfer to a serving dish; garnish with Parmesan and the remaining 1 1/2 tablespoons of chopped chiles.

Summary:

• Calories: 823 kcal
• Fat: 68 g
• Protein: 13 g
• Carbs: 52 g
• Potassium: 1837 mg
• Magnesium: 177 mg