Since the zoodle craze began, I have been in love with eating raw zucchini. The crunch and texture of raw zucchini is surprisingly nice. There is something about the noodle shape that makes the zucchini taste even better. I am usually not a kitchen gadget kind of person, but I was intrigued with the idea of the “zoodler” and decided to take a chance on a $10 gadget and I am glad I did. You certainly can create a raw zucchini dish using a knife, so don’t feel dissuaded to try this recipe if you don’t have a zoodler. Just cut your zucchini in very small julienne pieces, by first cutting it into planks and then cutting the planks into thin strips.A great thing about being a CSA member is getting unwaxed lemons to use for zest. Many recipes call for lemon zest because it adds a citrus flavor that holds more lemon essence that just using the juice of the fruit. Sadly when you pick up out of state or country lemons at the supermarket they come covered in wax. I avoid lemon zest unless I can get one straight from the tree since I don’t see a point in adding wax to my dish. I was truly excited when I opening my box this week and found real lemons!
This recipe includes a raw egg which I would only suggest if you are using top quality eggs like those the chickens at Frog Song lay. Otherwise, I would suggest coddling the egg first by dropping the un-cracked egg in a pot of simmering water for 60 seconds. This will help kill bacteria.
Cesar Zoodles
1 lb. zucchini, zoodled or julienned
1 egg
1 clove garlic, minced
1/4 c. pecorino or parmesan cheese, finely shredded
1/4 c. olive oil
2 tsp. red wine vinegar
2 tsp. lemon juice
1 tsp. lemon zest
1.5 oz. anchovies
sea salt to taste
black pepper to taste
In a large mixing bowl create your dressing. Whisk together the egg, garlic, vinegar, lemon juice and zest. Slowly emulsify with the olive oil. Alternatively, if your whisking skills are lacking, you can emulsify the dressing in a blender. Combine the first ingredients and with the machine running, slowly add the oil. Add salt and pepper to taste. When you have created a creamy dressing, add the cheese and toss with the anchovies and zucchini.
Enjoy this dish immediately.
I dressed my baby lettuce mix with these zoodles to enjoy as a meal in itself.
Bon Appétit!
Chef Amy