Ensalada de Calabacin – Frida Kahlo’s Zucchini Salad

I have served this salad four times since it was published in Saveur and each time my guests requested seconds.  It’s a stunning combination of flavors, colors and conveys the identity of Mexican cuisine. Diego López Rivera, grandson of Diego Rivera interviewed with Saveur.  He described to them the family dishes known to have been served by Diego and Frida Kahlo for their grand dinner parties.  Please read this article in Saveur by clicking on – Saveur Magazine, November 2014. 

You can also grill the zucchini outdoors and prepare this salad with your steak or rib barbecue. Let’s get started.

Ingredients

Serves 4

Vinaigrette

6 tablespoon extra virgin olive oil

3 tablespoons red vinegar

¼ teaspoon sugar

½ teaspoon salt

Salad

1½ lbs zucchini (about 4-5) sliced circles ¼ inch thick

1 tablespoon extra virgin olive oil

1 large avocado sliced

3 oz cotija cheese crumbled

2 tablespoons cilantro roughly chopped

Salt

Preparation

1. Mix vinaigrette ingredients in a glass jar, shake until emulsified and set aside.
2. Place the sliced zucchini in a bowl, drizzle 1 tablespoon olive oil and gently turn to coat all sides.

3.  Place zucchini on a large cookie sheet and place the tray under the oven broiler, broil until golden brown.  Rotate the tray to get a uniform color.  Broil both sides.

4. Lay the zucchini on large flat serving dish, drizzle with vinaigrette, top with avocado slices and salt lightly.

5.  Garnish with crumbled cheese and cilantro.

Note:

The instructions from Savuer say to cook the zucchini in a skillet with 2 tablespoons of oil until golden brown but I prefer using the oven broiler.  Seems faster, less messy and more efficient.  You can substitute feta or parmesan cheese but I don’t know what Frida Kahlo would say about that.   Buen Provecho.

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