Potatoes are hiding everywhere on this holiday! Forget the roasted kind sitting on your dining room table; they’re also mixed with sugar and glazed with chocolate next to your coffee urn. They’re our sides, our desserts, and everything in between. That’s why I was inclined to make a recipe that incorporated a little green, while still providing enough flavor to be a satisfying salad. We can’t hope to replace the humble potato; we can only hope to live up to its versatility.
Crispy Zucchini Salad With Jalapeño-Honey Aioli
- Cooking and Prep: 50 m
- Serves: 4
Crispy Zucchini Salad
Prepare the Crispy Zucchini Salad With Jalapeño-Honey Aioli
Heat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray a baking sheet with cooking spray and set aside.
Toss zucchini in a bowl with egg and oil. Mix almond flour with spices. Dredge the zucchini fries in the flour mixture. Lay them in the prepared baking sheet. Spray the tops with additional cooking spray.
Bake for 15–20 minutes. Flip and bake another 10 minutes before removing from the oven.
Using an immersion blender, blend all the aioli ingredients together. Serve over a bed of greens.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern