An ultra-gourmet zucchini salad

© Delphine Constantini & Mélanie Martin © Alexis Benard

Need to boost the sex appeal of your summer salads ? We have the recipe you need ! Content creator Raphaëlle Lelong, known to her 400,000 followers as @charlie.ma.vie, has just released her first cookbook (which we adore) : Légumes marinés, rôtis, confits. Among its 70 recipes, we bookmarked the ultra-creamy raw zucchini salad : simple yet legendary.

For 3 or 4 people :

• 4 yellow and green zucchinis
• 2 red onions
• 4 milk bread rolls
• 1 knob of butter
• 200g of Parmesan cheese
• 1 handful of fresh basil

For the sauce :

• 400g of Greek yogurt
• The juice and zest of one lemon
• 4 tablespoons of soy sauce
• 6 tablespoons of olive oil
• 4 tablespoons of honey (or agave syrup)

Peel the zucchinis before slicing them into strips using a peeler and place them in a large salad bowl. Finely slice the onions and add them to the zucchinis.

Make the sauce by mixing all the ingredients in a bowl.

Using a rolling pin, flatten the milk bread rolls, fry them in a pan with butter until they are golden and crispy, then cut them into cubes.

Pour the sauce over the zucchinis, add the shaved Parmesan, croutons, and chopped basil. Mix well.

Chef's tip : prepare this salad a little in advance to keep it chilled and enjoy it cold (add the croutons at the last moment).

Also discover Yannick Alléno’s saffron and caviar mussels recipe and the Belmondo carbonara recipe.