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.




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