Ingredients
- 3.5 ounces diced lardo (see note above)
- 1/4 cup plus 2 tsp. extra-virgin olive oil, divided
- 1/4 cup champagne vinegar
- 2 tablespoons finely diced celery
- 6 whole pickled teardrop chiles plus 1 1/2 Tbsp. chopped (see note above), divided
- 1 teaspoon brown sugar
- 1 teaspoon chopped preserved lemon
- 3/4 teaspoon kosher salt, divided
- 3 medium zucchini, sliced crosswise 1/8 inch thick (about 8 oz.)
- 12 fresh oregano leaves
- 12 fresh parsley leaves
- 2 teaspoons thinly sliced fresh chives
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 1/4 ounce Parmesan cheese, shaved
How to Make It
Combine lardo and 1/4 cup olive oil in a medium skillet over medium-low heat. Cook until fat is melted and any meat bits are crisp and brown, about 10 minutes. Add vinegar, celery, 6 chiles, sugar, and lemon. Stir in 1/2 teaspoon salt. Reserve 6 tablespoons vinaigrette (store remaining vinaigrette refrigerated in an airtight container up to 2 weeks).
Heat 1 teaspoon oil in a large skillet over high heat until shimmering. Add half of zucchini; cook, without stirring, 4 minutes or until zucchini is charred. Toss gently; cook 30 more seconds. Transfer to a large bowl. Repeat with remaining oil and zucchini.
Reheat reserved 6 tablespoons vinaigrette over medium heat; pour over zucchini. Add oregano, next 4 ingredients (through pepper), and remaining 1/4 teaspoon salt; toss. Transfer to a serving dish; top with Parmesan and remaining 1 1/2 tablespoons chopped chiles.
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