Zucchini, basil & Parmesan salad from Polpo: A Venetian Cookbook (of Sorts) (page 200) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Totallywired on July 22, 2019

    Delicious peak of summer recipe.

  • Yildiz100 on April 02, 2017

    If I made this again I would combine the arugula and basil first then add sliced zucchini to taste as I think it would be better with less. I would also slice the zucchini in the food processor for ultra thin slices.

  • westminstr on April 24, 2015

    For me this was just good, not great. I omitted the basil but don't think that was it. My hand-sliced zucchini was not ideal and I will try the FP if I make this again, and extra parmesan would have improved it as well.

  • L.Nightshade on April 08, 2015

    For today, this was just zucchini and basil, no rocket or any other green. Although the book says to serve it immediately, I took my cue from COTM posts and let it sit a bit while I worked on the main course. Just a solid, easy salad. I added a bit of extra parmesan and ground pepper at the end.

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