Zucchini Ribbons, Arugula, Fried Chickpeas, Feta Cheese, Pecorino with Black Pepper Vinaigrette
fresh, peppery, bright
TIME TO EXECUTE
2 ea. green zucchini (shaved lengthwise)
2 ea. yellow zucchini (shaved lengthwise)
3 cups arugula
1 cup chickpeas (canned)
oil for frying
¼ cup white balsamic vinegar
1 Tbsp. honey
1 Tbsp. dijon mustard
2 tsp. shallot (minced)
1 cup olive oil
⅓ cup Pecorino cheese (grated)
1 tsp. black peppercorns
5-6 oz. Feta cheese (crumbled)
Take the first 3 ingredients and toss them together in a large bowl and set aside.
For the Chickpeas: take the chickpeas, drain them, and rinse with water. Make sure they are completely dry. Heat the oil in a sauté pan, using a wooden spoon to test when the oil is hot enough. It should start to sizzle around the spoon. Drop in chickpeas and cook for 1-2 minutes, or until crisp. Remove with a slotted spoon on to paper towels and season with salt.
Take the next 4 ingredients and place them in a blender. Blend on high until incorporated. Add oil in slowly while blender is on. Once all the oil is added, remove from blender, adjust seasoning, and stir in pecorino.
To plate: take bowl of zucchini/arugula and toss with a little bit of the vinaigrette. Add chickpeas and toss again. Lay out on plates and garnish with feta cheese.