ZUCCHINI RIBBONS with GOAT CHEESE, OLIVES, and CHILI OIL

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ZUCCHINI RIBBONS with GOAT CHEESE, OLIVES, and CHILI OIL SERVES 4 1 cup neutral oil, such as grapeseed or canola 2 T Spanish paprika 2 tsp. red chili flakes 1/2 cup olive oil 2 green zucchinis, ends trimmed, thinly sliced length-wise into strips, preferably with a Japanese mandolin HEAT THE NEUTRAL OIL in a small saucepot set over medium heat. Add the paprika and half of the red chili flakes, then remove from the heat and set aside to infuse. This can be done several days ahead 2 yellow zucchinis, also called gold bar zucchini, and kept in the pantry to give a little heat to any dish. ends trimmed, thinly sliced length-wise into strips, preferably with a Japanese mandolin Set a large sauté pan over medium-high heat, and add 2 T of the olive oil. Working in batches, sear the Salt and freshly ground white pepper green and yellow zucchini strips on each side, just until slightly charred around the edges, seasoning each 1 T chopped parlsey time with salt and pepper. Transfer to a bowl or shallow dish, and add another 2 T of the olive oil to the 2 cloves garlic, smashed bowl, along with the remaining red chili flake, chopped parsley, smashed garlic, and lemon zest. Gently Zest of 1 lemon mix to evenly coat the zucchini with oil and seasoning. Let sit about 10 minutes in the marinade to cool to room temperature. 3 oz fresh goat cheese, softened to room temperature To assemble, spread the goat cheese in the center of each plate. Remove the zucchini strips from the 3 oz black olives, such as Kalamata, pitted marinade and wrap each one around a fork like a ribbon, then set over the goat cheese. Add the olives to and halved each plate and drizzle with the chili oil. summer/spring 2016.

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