Meet Chef Amanda Freitag. Executive chef. Chopped judge extraordinaire. Renowned New York foodie. And now she’s whipping up a recipe exclusively for Rue Members. Think mint, basil, olive oil, and a host of fresh, taste bud–tempting flavors. Then grab your chef’s hat and get cooking.

 

 

Grilled Zucchini and Tomato Panzanella Salad

Ingredients
3 zucchini, sliced lengthwise
1/2 pint cherry tomatoes
1 cup day old bread, cubed
1/2 bunch fresh oregano, chopped
1/2 bunch fresh mint, chopped
8 basil leaves, chiffonade
1/2 cup red wine vinegar
1 cup extra virgin olive oil
2 cloves garlic, sliced thin
Salt and pepper to taste

Grilled Zucchini
Wash well the garden-fresh zucchini and slice thinly lengthwise (getting about 5 slices from each). Season with salt, pepper, and olive oil, then place on a hot grill. Turn each slice on a diagonal until cross-hatched and then flip to do the other side. These will cook very quickly and do not need a lot of time on the grill; they should be like zucchini ribbons. Remove from grill and cool.

Tomato Panzanella Salad
Toss the bread cubes with the chopped oregano, mint, and a drizzle of olive oil and toast in the oven until slightly golden. Wash cherry tomatoes and slice in half once. For vinaigrette, simply combine the red wine vinegar with the olive oil and sliced garlic and season with salt and pepper. To serve the salad, first toss together the cherry tomatoes with the bread and then add in the zucchini and approximately 4 ounces of the vinaigrette. Let this sit for 5 minutes until the croutons start to soften, then add the basil.

To Serve
Use the zucchini ribbons as the structure and make a tall pile in the center of the plate. Garnish with vinaigrette and additional basil.

Our Sunday Supper: Hosted by Chef Amanda Freitag Boutique opens Sunday, August 11, at 11AM ET.

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August 11, 2013