Salad with vegetable noodles, linguine and lemon dressing
Salad with vegetable linguine in lemon dressing
Ingredients · Servings 4
- Juice and finely grated zest of 3 organic lemons
- 75 g warm liquid honey
- 150 ml mild olive oil plus 2 tbsp for frying
- Salt
- Cayenne pepper
- 2 carrots
- 1 green and yellow zucchini
- 1 long, narrow eggplant
- 4 medium-sized heads of lettuce
- 120 g Linguine
- 30g thinly shaved Parmesan cheese for sprinkling
Method · 40 min
- Combine lemon juice and zest with honey in a tall container. Gradually blend in the olive oil using an immersion blender. Season the smooth vinaigrette with salt and pepper.
- Peel the carrots, wash the zucchini and eggplant. Cut the vegetables into long, narrow strips using a vegetable slicer.
- Remove any wilted outer leaves from the lettuce. Carefully remove the heart, being careful not to overwhelm the lettuce head. Rinse the heads thoroughly, gently shake dry, and transfer to plates. Cut the lettuce hearts into thin strips, wash, spin dry, and distribute back into the lettuce heads.
- Cook the linguine in plenty of boiling salted water until al dente. Drain and rinse with cold water. Sauté the vegetable strips in 2 tablespoons of oil in a large, wide pan for 2–3 minutes. Mix the pasta with the vegetable strips and season with salt and pepper.
- Divide the vegetable pasta between the lettuce heads. Drizzle the lemon dressing evenly over the top. Sprinkle with shaved Parmesan cheese.
This summer salad with linguine, vegetable pasta and lemon dressing is perfect for the rising temperatures.
- 75 g
- 150 ml
mild olive oil plus 2 tablespoons for frying
carrots
- 120 g
Linguine
- 30 g
thinly shaved Parmesan cheese for sprinkling.