Rachael Ray: Michael Symon Zucchini Crudo Recipe

Rachael Ray: Michael Symon’s Zucchini Crudo

Michael Symon was in the kitchen with Rachael Ray to share his recipe for Twice-Fried Chicken. Because he likes to pair a heavier main dish with a lighter, acidic side, it made sense for him to prepare his Zucchini Crudo. He loves to take fresh zucchini and shave it “paper thin” with a flavorful dressing. This recipe is a great way to lighten up your dinner plate and feel a little better about indulging in something like double-fried chicken!

To get the recipe, click next page.

Rachael Ray: Michael Symon Zucchini Crudo Recipe Ingredients

• 2 yellow summer squash (approximately 1 1/2 lbs) – sliced thin
• 1 shallot – finely sliced
• 1/2 C extra-virgin olive oil
• 1/3 C dill – chopped
• 2 zucchini (approximately 3/4 lb) – sliced thin
• 1 tbsp + 1/4 tsp kosher salt
• 1 tsp garlic – minced
• grated zest and juice of 3 lemons (or to taste)
• 1/3 C slivered almonds – toasted

Michael Symon: Rachael Ray Zucchini Crudo Recipe Directions

1. Combine the yellow squash and zucchini in a colander in the sink, then sprinkle with a tbsp of salt
2. Toss until coated, then set aside for 10-15 minutes, but no longer
3. In a large bowl, combine the shallot and garlic, then sprinkle with 1/4 tsp salt
4. Add the lemon zest and juice to the garlic-shallot mixture, then slowly pour in the olive oil while whisking
5. Add the dill and almonds, then taste to be sure it’s acidic enough
6. Add the squash and zucchini to the dressing, then toss and serve right away