grilled-zucchini-salad-with-purslane-and-tomato-106887.json

{
    "directions": [
        "Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.",
        "Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.",
        "Lightly brush zucchini all over with oil. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.",
        "Toss zucchini with purslane, tomatoes, and dressing in a large bowl. Serve immediately."
    ],
    "ingredients": [
        "1 teaspoon finely grated fresh lemon zest",
        "3 tablespoons fresh lemon juice",
        "1 tablespoon finely chopped shallot",
        "1/4 teaspoon Dijon mustard",
        "1/2 teaspoon salt",
        "1/3 cup extra-virgin olive oil plus additional for brushing zucchini",
        "1/4 teaspoon black pepper",
        "3 tablespoons chopped fresh flat-leaf parsley",
        "4 zucchini (1 3/4 to 2 lb total), halved lengthwise",
        "12 oz purslane, thick stems removed (4 cups)",
        "10 oz pear or cherry tomatoes, halved lengthwise"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "Tomato",
        "Vegetable",
        "Vegetarian",
        "Quick & Easy",
        "Summer",
        "Grill/Barbecue",
        "Gourmet"
    ],
    "title": "Grilled Zucchini Salad with Purslane and Tomato",
    "url": "http://www.epicurious.com/recipes/food/views/grilled-zucchini-salad-with-purslane-and-tomato-106887"
}