OTTOLENGHI

PLENTY
Renowned chef and author Yotam Ottolenghi is co-owner of four eponymous “haute-couture to-go
food shops” in London’s best neighborhoods, where locals and visitors enjoy a rotating daily spread of
deliciousness: from simple perfectly roasted squash and peppers to pastas and grain salads from around
the world. One rule reigns at Ottolenghi: the ingredients are always first-rate, and the food gorgeous
and tasty. Yotam is celebrated for his innovative flavors and his special way with all things vegetable.
This philosophy translates to Ottolenghi’s weekly vegetarian column for London’s The Guardian
newspaper. In Plenty, he shares more than 120 of his favorite recipes from this column. Organized by
PLENTY
ingredient, from roots to fruit, the breadth of colors, tastes and textures is extraordinary. Jonathan
Lovekin’s utterly luscious food photography will inspire you to make these dishes staples of your table.

$35.00 U.S.

YOTAM OTTOLENGHI
 Zucchini and hazelnut salad
Fresh hazelnuts are wonderfully sweet and juicy. They have a short season, from mid-August until October,
but are worth using for this salad if you can get them. Try them first and decide for yourself whether you
want to roast them as I describe, or keep fresh. With or without hazelnuts, this makes the most luxurious
summer starter.

Serves 4 Preheat the oven to 300°F. Scatter the hazelnuts over a baking
¹ ³ cup shelled hazelnuts sheet and roast for 12 to 15 minutes, or until nicely browned. Let
7 small zucchini (1¾ lbs in total) them cool down before chopping roughly or just crushing lightly
4 tbsp olive oil with the side of a large knife.
salt and black pepper
Place a ridged griddle pan on a high heat and leave it there until
1 tsp balsamic vinegar
it’s almost red-hot – at least 5 minutes.
1¼ cups mixed green and purple basil
leaves Meanwhile, trim the ends of the zucchini and cut them on an
3 oz top-quality Parmesan, broken up or angle into ³ 8-inch-thick slices. Place them in a bowl and toss with
very thinly sliced half the olive oil and some salt and pepper. Place the slices in
2 tsp hazelnut oil the hot grill pan and char-grill for about 2 minutes on each side;
turn them over using tongs. You want to get distinct char marks
without cooking the zucchini through. Transfer to a mixing bowl,
pour over the balsamic vinegar, toss together and set aside.

Once the zucchini have cooled down, add the remaining olive
oil, the basil and hazelnuts. Mix lightly, then taste and adjust
the seasoning accordingly. Transfer the salad to a flat plate,
incorporating the Parmesan, and drizzle over the hazelnut oil.

70 | Zucchini and Other Squashes