Chef Marco Bahena was our guest for the market season’s third Chef Demo, and he hit the sweet spot in every regard. His raw zucchini salad was sourced from super-fresh market produce, and the recipe itself is easy as breathing! Here it is:
Marco Bahena’s
Raw Zucchini Salad
Ingredients
- 1 ea. Lake Breeze Golden bar Squash*
- 1 ea. Lake Breeze striped zucchini*
- 2 tbsp Lemon vinaigrette
- 2 tbsp Chili mayo
- 1 pinch Parmesan
- 1 pinch Chives
*These are specific products from one of our vendors, but you can substitute other flavorful summer squash/zucchini.
Method
- Slice the zucchini and squash paper thin on a mandoline.
- In a medium bowl add the chili mayo and lemon vinaigrette and evenly toss.
- Set in a serving bowl and finish by topping with Parmesan and chives.
(Chef did not include a recipe for the vinaigrette. Here’s perhaps the simplest of the millions online: https://www.bonappetit.com/recipe/basic-lemon-vinaigrette: It’s basically 2/3 of a cup of great olive oil combined with 1/3 of a cup of fresh lemon juice. Whisk to combine (or shake it up in a jar) and season to taste with salt and black pepper.
The chili mayo also lacks a recipe. There’s such a range of recipes varying in heat and other secondary flavors that we won’t choose for you. The first page of a web search for “Chili Mayo recipe” is sure to include one that suits your fancy.
