It's the big comeback of the salad season… A real springtime kif that will transport you on vacation in the shade of a cherry tree.
Are you looking for a variation on the eternal heart of beef + burrata equation ? Bet everything on the winning duo zucchini + French PDO goat cheese , quick to prepare and really tasty. Well seasoned, this crunchy and ultra-fragrant salad is a summer must-eat.
Wash the courgettes, dry them and cut their ends.
Using a mandolin or peeler , cut the zucchini lengthwise to obtain very thin tagliatelle . Do not keep the heart with the seeds.
In a bowl, mix together the lemon juice , olive oil and powdered ginger . Season with salt and freshly ground pepper.
Add the zucchini tagliatelle , toss to coat with the marinade, cover and refrigerate for at least 1 hour.
Heat a grill, and roast the tagliatelle on one side only to keep a little crunchy.
Cut the Sainte Maure de Touraine AOP into slices.
Divide the arugula among 4 deep plates, arrange the slices of Sainte Maure de Touraine AOP as well as the roasted zucchini tagliatelle.
Sprinkle a little lemon zest on top.