Monday, October 25, 2010
I love this recipe! Sometimes I just make the vinaigrette on its own - or use what's left after the zucchini's all been eaten - and serve over some crispy lettuce. Or any other veggies I have going. (Like cauliflower!)
So easy, and if you've never tried zucchini in a salad - this is your chance!
Zucchini Salad with Vinaigrette
Takes ~20 min prep
Adapted from Delia Smith's Vegetarian Collection
5-6 small zucchinis, thinly sliced
2-3 tsp minced fresh herbs - parsley and chives or mint are nice, but use whatever you've got!
1 clove of garlic, minced
2 Tbs white wine vinegar
4 Tbs extra virgin olive oil
1 tsp wholegrain mustard
Sea salt and pepper, to taste
*As always, use organic ingredients when you can.
1. Slice the zucchinis as thinly as you can. Boil a pot of water and blanch the zucchini slices in the boiling water for 3 minutes. You want them a little soft but still a little crispy, too. Put the zucchini straight into a colander, run it under cold water (to stop them overcooking) and leave to drain.
2. Meanwhile, make the vinaigrette in a small jar - put all the ingredients in, put the lid on, and shake.
3. Pour the dressing over the drained zucchini, mix well, and store in a covered dish in the fridge for an hour or two.
How much did this cost me?
I got my organic zucchinis for $3 - so my salad was less than $1 per serve and 100% organic!
Dish of the Day
I found this amazing blue enamel colander in a thrift store on our recent road trip ... small country towns are sooooo good for thrifting. I've seen similar in antique stores for gazillions, so was happy to snag this for $5. Love it! Check out some other thrifting goodies here.