Mid-September, always a difficult period. I’m trying to hang on to the summer but at the same time I do really enjoy the beautiful colors and flavours of the new season. Every time that a small ray of sunlight pops through the clouds I put on my jacket and run outside to grab it. But I must say that there are a couple of advantages to the fall as well; you can go shopping to make sure your winter collection is up to date again; you can lay in the bathtub for our with a glass of wine just to get warm; you can go hiking in the woods and finish off with a hot chocolate WITH whipped cream. It’s the time of nice, full red wines instead of the fresh white wines on the terrace.
The autumn isn’t that bad after all. Besides that in the fall there are several seasonal flavours that are upcoming again like mushrooms, pumpkins, different kind of nuts, cinnamon and apples. Further, I do really enjoy the atmosphere of the autumn so lets turn up the heat, grab a blanket, a hot cup of tea and a nice book. Oh and tonight we’ll have a nice seasonal salad with mixed mushrooms, almonds and grilled zucchini.
Ingredients:
- ½ zucchini
- 200 gr salad (preferable oak leaved salad)
- 100 gr mixed mushrooms
- 1 clove of garlic
- olive oil
- 1 tablespoon mustard
- Lemon juice
- Almonds
- Salt and Pepper
How to prepare it:
Wash the zucchini, cut of the edges, cut the zucchini in half and use a mandolin to cut very thin slices from the zucchini. In the meantime you can already put a grilling pan and a frying pan on the stove. Add some of oil to the frying pan.
Chop the mushrooms very small. Once the oil has heated up you can add the mushrooms to the frying pan. Put the slices of zucchini into the grilling pan. Fry the mushrooms for about 5 minutes whilst stirring once a while and as soon as the zucchini shows the grilling structure you can turn the zucchini slices.
As soon as the mushrooms are ready, take the frying pan of the stove, save the oil (let the oil from the mushrooms percolate into a small bowl). We will use the oil for the dressing; since it now has a bit of a mushroom flavour. Take the zucchini slices from the grilling pan, sprinkle some salt and pepper on them and let them cool off.
Add some mustard, salt, pepper and lemon juice to the saved oil. Peel the skin of the garlic, cut the garlic in half, remove the root and squeeze the garlic into the oil. Mix everything until the dressing thickens.
Put the salad into a serving dish. Decorate the zucchini slices on top, sprinkle the mushrooms on the zucchinis. Chop the almonds a bit and sprinkle them on top of the salad. Finish off the salad by pouring the salad on top.
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