Zucchini and Prosciutto Skewers with Fregola Salad and Lemony Vinaigrette

Ingredients

SERVINGS: Serves 2 as an entrée, with potential leftovers.

Preserved Lemon Vinaigrette:

½ preserved lemon, rinsed and finely chopped (about 2 tablespoons)
Finely grated zest and ¼ cup juice of 1 large lemon
½ teaspoon (or to taste) Aleppo pepper or other chili flake, optional
2 cloves garlic, finely minced (or grated on a Microplane)
2 tablespoons honey
½ cup olive oil

Fregola Salad:

1½ cups dry fregola
1 tablespoon kosher salt, preferably Diamond Crystal (or half as much fine salt)
¼ cup toasted pine nuts
¼ cup chopped dates, preferably Medjool
¼ cup fresh ricotta, optional
½ cup chopped soft green herbs, such as parsley, dill, cilantro, chives

Zucchini and Prosciutto Skewers:

4 (8- to 12-inch) double-pronged wooden or metal skewers* (see note)
2 medium (or 4 small) zucchini, sliced into very thin ribbons lengthwise on a mandoline or with a Y vegetable peeler
6 ounces thinly sliced prosciutto
2 tablespoons olive oil
Kosher salt, preferably Diamond Crystal
Freshly ground black pepper

Preparation

First make the vinaigrette: Combine preserved lemon, lemon zest and juice, pepper flakes, garlic and honey in a jar with a tight-fitting lid. Seal and shake to combine. Add olive oil. Seal and shake again. Taste for seasoning, adding salt if necessary. The vinaigrette should be quite salty and sharp. Set aside.

Bring a large pot of salted water to a boil. Add the fregola and cook, stirring occasionally, until the pasta is al dente, about 10 minutes. Drain and transfer to a large bowl. Add ½ the lemon vinaigrette. Let cool slightly, then add pine nuts, dates and cheese, if using. Toss, add in half the chopped herbs and lightly toss again.

Preheat outdoor grill (or a grill pan over high heat). In the meantime, alternately thread ribbons of zucchini and prosciutto onto 4 skewers. Brush the skewers with olive oil and season generously with salt and pepper. Grill until the zucchini are lightly charred, about 2 minutes per side. Mix the remaining herbs with the remaining vinaigrette and serve on the side with the fregola salad and grilled skewers.

Note: Double-pronged skewers will conveniently prevent your zucchini ribbons from spinning around as you flip the skewers on the grill.

SERVINGS: Serves 2 as an entrée, with potential leftovers.

Preserved Lemon Vinaigrette:

½ preserved lemon, rinsed and finely chopped (about 2 tablespoons)
Finely grated zest and ¼ cup juice of 1 large lemon
½ teaspoon (or to taste) Aleppo pepper or other chili flake, optional
2 cloves garlic, finely minced (or grated on a Microplane)
2 tablespoons honey
½ cup olive oil

Fregola Salad:

1½ cups dry fregola
1 tablespoon kosher salt, preferably Diamond Crystal (or half as much fine salt)
¼ cup toasted pine nuts
¼ cup chopped dates, preferably Medjool
¼ cup fresh ricotta, optional
½ cup chopped soft green herbs, such as parsley, dill, cilantro, chives

Zucchini and Prosciutto Skewers:

4 (8- to 12-inch) double-pronged wooden or metal skewers* (see note)
2 medium (or 4 small) zucchini, sliced into very thin ribbons lengthwise on a mandoline or with a Y vegetable peeler
6 ounces thinly sliced prosciutto
2 tablespoons olive oil
Kosher salt, preferably Diamond Crystal
Freshly ground black pepper

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