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Spring Zucchini Salad

A dish that will brighten any warm spring day.

PIZZA IS GOOD. Pizza on a waterfront patio with a communal fire pit and bocce ball court is better. You’ll find all this and more at Bar Bocce, a Sausalito favorite featuring a menu of thin-crust sourdough pizza, seasonal salads, shareable appetizers and local beer and wine. Executive chef and partial owner Robert Price, a 1983 alum of the City of Bath Culinary Institute in Bath, England, is the mastermind behind the popular eats. Price has been whipping up delicious fare for decades, beginning at The Capital Hotel in London. After a move to the West Coast, Price found his calling in California cuisine, helming noteworthy kitchens throughout the 1990s, co-founding Verbena in Oakland and finally helping to open the classic Buckeye Roadhouse in Mill Valley, where he continues to serve as executive chef. In 2005, Price added Bungalow 44 to his impressive restaurant collection, with Bar Bocce following in 2011. Of the three hot spots, Bar Bocce boasts a particularly laid-back ambience, along with stunning scenery, details not lost on Price. “I love being able to create a really fun, very accessible menu that is pizza-centric,” he says. “Plus, the view never gets old.” Here, Price shares a fresh and simple salad ideal for alfresco dining. barbocce.com

Spring Zucchini Salad

Serves 4


  • ¼ cup shelled pumpkin seeds
  • Salt, fresh cracked pepper, cayenne powder and paprika to taste
  • 3 small or medium yellow zucchini
  • 3 small or medium green zucchini
  • 1½ lemons, juiced
  • 4 tablespoons extra-virgin olive oil
  • 15 to 20 parsley leaves
  • 15 to 20 celery leaves
  • ¼ cup freshly shaved Parmesan

To Prepare

  1. Toast pumpkin seeds until they begin to brown.
  2. While still warm, toss seeds in salt, pepper, cayenne and paprika to taste; set aside.
  3. Using a mandoline, slice the zucchinis longways as far as possible while still maintaining shape.
  4. Place zucchini in a salad bowl.
  5. Add lemon juice, olive oil, parsley and celery leaves and cheese to the bowl.
  6. Add desired amount of salt and pepper.
  7. Hand-toss the salad, ensuring full coverage over each ingredient.
  8. Plate by hand so that any excess dressing remains in the mixing bowl.
  9. Garnish each salad with the seasoned pumpkin seeds.
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