Raw Zucchini Salad with Poivre a la Mode

Raw Zucchini Salad with Poivre a la Mode

Sometimes I ask myself, what were we thinking when we named a spice blend "Poivre a la Mode?" The title often prompts questions and befuddlement among our customers. What is this...Poivre a la Mode, they ask?

To this, we answer: It's our gussied-up version of lemon pepper. And it really would have been a shame to simply call this blend "lemon pepper," as it is so much more than that.

Of course it contains fragrant, potent lemon zest and the highest quality black pepper.

But it also features Amchoor Powder, or dried unripe mango. Amchoor is traditionally used as an ingredient in Indian cuisine. In this blend it adds another layer of tartness with an ever-so-slightly sweet note.

Coriander adds another bright lemony pop of flavor, along with savory tones. And then there's the fruity, delicately spicy Aleppo chile flakes that take the "pepper" element to the next level.

Finally, we've incorporated a fragrant and savory mix of thyme and green onion, making this a one-of-a-kind seasoning befitting its name, Poivre a la Mode.

It's delicious on chicken and fish, not to mention eggs and popcorn. Here, we've whisked it into the easiest salad dressing for the simplest summer salad.

I use an old-fashioned mandolin to shave the zucchini; you can also use a box grater, a regular mandolin, a vegetable peeler or a spiralizer.

If you'd like to dress it up a bit more, this salad is delicious with a handful of fresh herbs such as mint or basil; toasted nuts or crumbled feta cheese.

The result is a bright, zingy side dish perfect for your next BBQ. Very a la mode indeed!

Raw Zucchini Salad with Poivre a la Mode

Serves 3-4

Ingredients:

Juice of a lemon
1-2 tablespoons olive oil
1 tablespoon Poivre a la Mode
1 teaspoon flake salt
1 pound zucchini

Directions:

First, make the dressing by whisking together the lemon juice, olive oil, salt and Poivre a la Mode.

Trim the ends of the zucchini. Use a mandoline or vegetable peeler to peel the zucchini into thin strips. When you are ready to serve, combine the zucchini and the dressing and toss to coat. Taste and add salt or more lemon juice if desired. 

Optional add-ins: fresh herbs such as mint or basil, toasted pine nuts.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Smashed Potatoes with Zahtar and Toum (Garlic Whip)
Smashed Potatoes with Zahtar and Toum (Garlic Whip)

2 Comments

Thanksgiving is one of my favorite times to cook and spend time with loved ones. We all meet in the kitchen cooking up our favorite dishes. This recipe makes for a great side dish and will have your guests wanting more!

Continue Reading

Togarashi Oil
Togarashi Oil

Togarashi Oil is a deliciously spicy, garlicky, citrusy condiment that you can use as a drizzle on just about any vegetable (think roasted broccoli, brussels sprouts or squash), on steamed rice, or on pureed soups.

Continue Reading

Sweet Potato Empanadas
Sweet Potato Empanadas

3 Comments

We love empanadas in my household, and what’s not to love? The buttery crunch of pastry, your favorite fillings, they're not too big, but small enough that you can eat two (or more...), and still feel good about it! 

Continue Reading