Lattice of Zucchini and Toasted Pistachio

SEGATO DI Z UCCHINE E PISTACCHI TOSTATE

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Step 1

Line a baking sheet or platter with paper towels and set aside. In a large straight-sided skillet, combine 1 tablespoon (15 ml | 15 g) of the vinegar, the parsley stems, basil stems, and chives. Fill the skillet three-quarters full with water and season with salt. Bring to a boil. Carefully add the zucchini slices one by one to the boiling water and blanch for 1 minute (the zucchini soften and brighten in color). Using a spatula, so the zucchini doesn’t break, carefully transfer the blanched zucchini to the paper towels and dry thoroughly on both sides. (The zucchini can be prepared up to this point and kept at room temperature or in the refrigerator for up to 6 hours.) • In a small bowl, whisk together the remaining 2 tablespoons (30 ml | 30 g) vinegar with the olive oil. Season with salt and pepper.

Step 2

• Weave the zucchini slices into lattice designs on four plates and spoon the dressing over the top. Sprinkle each dish with the basil and parsley leaves and pistachios.