Food & Drink Here is the recipe for a delicious summer dish using zoodles. This salad can be made with either raw or baked zoodles: Caprese salad with zoodles Zoodles: 8 medium zucchinis, spiralized One zucchini makes about 1 cup of raw zoodles or about ½ cup of cooked zoodles Ingredients: 1 cup (4 ounces) halved cherry tomatoes or baby cherry tomatoes 1 cup of halved bocconcini, or of shredded mozzarella cheese 2 tablespoons chopped fresh basil Dressing: ½ cup extra virgin olive oil 3 tablespoons red wine vinegar 1/4 cup parmesan, finely grated 1 tablespoon mayonnaise 1 teaspoon sugar or stevia 1 garlic clove, freshly grated 1 tablespoon Italian seasoning Freshly ground black pepper to taste Tomake zoodles more like pasta (pretend that I didn’t say that), preheat the over to 350 F. Rinse and dry very well with a paper towel. Arrange the zoodles on two large baking sheets covered in parchment so that you can separate them. Preheat the oven to 350 F and bake for about 15minutes. Be sure to toss around the zoodles so that more of the moisture drains. Remove from oven. Let cool. Drain on a paper towel. Set the zoodles in a serving bowl and put them in the refrigerator to cool. Place tomatoes and cheese in a small bowl. Refrigerate until needed. Tomake the dressing, combine all ingredients in a sterilized mason jar. Cover and shake well. Let sit until ready to use. Use as desired. Store remaining dressing for another use. It’s delicious! Just before serving, prepare the salad. Add the tomato and cheese to the serving bowl with the zoodles and gently mix with your hands. Fold in dressing to taste. Sprinkle with fresh basil. Serve chilled. Wine suggestion: The predominant taste sensations of this salad are tanginess from the vinegar and saltiness from the parmesan. A crisp, dry white wine is ideal. The wine’s natural acidity will complement the salad’s vinegar, all the while offsetting the saltiness from the cheese. Good recommendations are Sauvignon Blanc, Vinho Verde, Pinot Gris, Pinot Grigio, or bone-dry Riesling. Pair one of these wines with your zoodle salad and transform your meal into a culinary experience! CSANews | SUMMER 2021 | 61
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