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Article: Hazelnut-Zucchini Salad

Hazelnut-Zucchini Salad

Servings: 4

If you’re a fan of the famous Alice Waters Fennel & Mushrooms Salad you’re going to love this recipe.


  • 1/4 cup, hazelnuts
  • 3 small, zucchini (3/4 pound) – very thinly sliced lengthwise on a mandoline
  • 1/2 teaspoon, lemon zest – grated
  • 3 tablespoons, fresh lemon juice
  • 3 tablespoons, il Fustino Arbequina EVOO
  • Sea salt
  • Pepper
  • Mint leaves and shaved Parmigiano-Reggiano cheese – for garnish


Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant; transfer to a clean kitchen towel and let cool slightly, then rub together to remove the skins. Coarsely chop the hazelnuts.

Arrange the zucchini strips on a platter and sprinkle with the lemon zest and lemon juice. Drizzle with Arbequina. Season with sea salt and pepper.

Scatter the hazelnuts over the zucchini.

Garnish with mint and Parmigiano-Reggiano cheese.