ZUCCHINI RIBBONS WITH GOAT CHEESE, OLIVES, AND CHILLI OIL
1 cup neutral oil, such as grapeseed or canola
2 T Spanish paprika
2 tsp. red chili flakes
1/2 cup olive oil
2 green zucchinis, ends trimmed, thinly sliced length-wise into strips, preferably with a Japanese mandolin
2 yellow zucchinis, also called gold bar zucchini, ends trimmed, thinly sliced length-wise into strips, preferably with a Japanese mandolin
Salt and freshly ground white pepper
1 T chopped parlsey
2 cloves garlic, smashed
Zest of 1 lemon
3 oz fresh goat cheese, softened to room temperature
3 oz black olives, such as Kalamata, pitted and halved
How to Make:
Heat the neutral oil in a small saucepot set over medium heat. Add the paprika and half of the red chili flakes, then remove from the heat and set aside to infuse. This can be done several days ahead and kept in the pantry to give a little heat to any dish.
Set a large sauté pan over medium-high heat, and add 2 T of the olive oil. Working in batches, sear the green and yellow zucchini strips on each side, just until slightly charred around the edges, seasoning each time with salt and pepper. Transfer to a bowl or shallow dish, and add another 2 T of the olive oil to the bowl, along with the remaining red chili flake, chopped parsley, smashed garlic, and lemon zest. Gently mix to evenly coat the zucchini with oil and seasoning. Let sit about 10 minutes in the marinade to cool to room temperature.
To assemble, spread the goat cheese in the center of each plate. Remove the zucchini strips from the marinade and wrap each one around a fork like a ribbon, then set over the goat cheese. Add the olives to each plate and drizzle with the chili oil.