A recipe for Spring

It’s official, Spring has sprung. We all know what that means; warmer weather, longer days... coat-or-no-coat dilemmas, umbrellas. That kinda thing.

Despite the uncertainties spring can sometimes bring, it's our favourite season and there's wonderful produce around. With an abundance of fresh green vegetables, at their very best in the coming months, it couldn’t be easier to find great quality ingredients and put together simple, delicious and seasonal dishes – so typical of Venetian cuisine. The broad bean, pea, mint & ricotta bruschetta, featuring on our new spring menu in just a couple of weeks, is a great example.

To celebrate the arrival of this fruitful new season, we wanted to share one of our favourite salad recipes. It’s from the POLPO cookbook and is a real hit in our restaurants. It seems too simple to be true, but there’s no catch, honest!


Zucchini, Basil & Parmesan Salad

The key to keeping this salad light and delicate is to slice the zucchini as thinly as possible. Take care not to overdress the salad either - a light coating is all you need.

Serves four to six:
Juice of 1 lemon
6 tablespoons extra virgin olive oil
2 heaped tablespoons finely grated Parmesan
Flaky sea salt and black pepper
4 zucchini
1 large handful of rocket leaves
1 small handful basil leaves

First, make the dressing by mixing the lemon juice with the olive oil, Parmesan and a little salt and pepper.
Finely slice the zucchini on an angle (or use a mandoline, if you have one) and put into a bowl. Mix this with the rocket, basil and enough of the dressing to coat. Taste, adjust the seasoning and serve immediately.

Recipe taken from POLPO: A Venetian Cookbook (of Sorts) by Russell Norman