Saturday, February 1, 2014

Gold Zucchini Salad


Gold Zucchini Salad
Makes 4 servings in 15 minutes

3 gold zucchinis
2 lemons, zest and juice
1/2 cup olive oil
1 red bell pepper
1 garlic clove
1/3 cup or 1 small handful italian parsley
1 small handful sweet basil
salt and pepper

Using a mandolin, thinly slice (3-4mm thick) golden zucchinis lengthways. Place zucchini in a colander and sprinkle with salt, toss to evenly coat and set aside for up to 10 minutes to soften slightly.

For vinaigrette:
In a cup blender, zest and juice two lemons. Add olive oil, the flesh of one bell pepper, the diced garlic, italian parsley, and finally salt and pepper to taste. Pulse 2-3 times until the parsley is finely chopped. Taste. The vinaigrette should be slightly acidic.

Alternatively, you may dice the bell peppers, garlic and finely slice the parsley and whisk it together with the lemon, oil and seasoning. I find the cup blender is a little faster if I roughly chop the ingredients.

Combine vinaigrette and zucchini slices in a bowl, toss to evenly coat. Tear fresh leaves of sweet basil to garnish and serve immediately as a delicious side salad to accompany a summer lunch.

My mother had a surplus of gold zucchinis in her beautiful vegetable garden. There were so many that she could no longer give them away. We ate zucchinis in every way imaginable- In desserts, bakes, loaves, muffins, steamed, roasted... Sadly many began to wilt and shrivel in the scorching summer heat.

I was happy to be able to make this raw zucchini salad to accompany our summer lunch on the back deck, overlooking the gorgeous river. A small victory for the zucchini that otherwise may have ended up as worm food.


I'd love to hear your summer salad recipes.

Bella xx

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