French zucchini Salad
Popping with color and freshness - a great choice for a summer salad!
Something different to do with the ridiculously abundant harvest of zucchini from your vegetable garden! We don't usually think of using zucchini raw but for years it has made an appearance on platters of vegetable crudites with dip, so why
not in a salad?
I was first exposed to courgette as a salad at the same cooking class in which we prepared Chicken with 2 Vinegars. This is Marte's recipe, the delightful French woman that hosted us in her home for this cooking experience! My daughters loved the recipe and found it light and refreshing..and those colors, so vibrant and lush! Go for smaller zucchinis - they are generally more tasty and tender than the ones that are as big as your baby. Save those for zucchini bread!
FRENCH ZUCCHINI SALAD
3 -4 small zucchini
15 cherry tomatoes
1/2 red onion, peeled and cut into thin matchsticks
1/2 large red pepper, cut into thin matchsticks
1/2 cup lightly toasted pine nuts
1/4 cup olive oil
1/3 cup fresh lemon juice
1 clove garlic, finely minced
salt and freshly ground black pepper to taste
12 - 15 black Kalamata olives, pitted and halved
1/4 cup shredded Parmesan cheese
-Wash, cut off ends and peel zucchini in stripes. Slice into very thin rounds - if you have a mandoline use that or the slicing blade on a food processor. The rounds won't be as precise with a food processor but it will be fine. You may also slice them
by hand with a sharp paring knife.
-In a large bowl, combine the lemon juice, olive oil, salt, pepper, garlic and sliced onion. Let sit on counter at least 15 minutes. Add the zucchini, red pepper, tomatoes, olives and mix. Let rest 30 minutes at room temperature. The lemon juice will soften the zucchini as it sits. Chill in fridge until ready to serve.
-In a small saute pan without oil, heat the pine nuts over medium heat until golden, stirring or shaking the pan frequently. Watch carefully as pine nuts can burn quickly. Let cool to room temperature.
-Remove salad from fridge and sprinkle pine nuts and Parmesan cheese as well as a bit more freshly ground pepper on top. Serves 8 - 10
Slice stripe-peeled zucchini into thin rounds.
Pour dressing over all ingredients except pine nuts and cheese. Let sit 30 minutes, then chill.
PERSNICKETY NOTES:
**Marinating the onions in the lemon juice helps to soften them and makes them taste sweeter.
**If you are not a fan of strong olives, like Kalamata, American canned olives are fine to use but won't give the salad the briny punch that the others do.
**If liquid accumulates in the bottom of the salad bowl after letting it sit, you can drain that off if desired.
**This salad looks nice just served in a salad bowl as the colors are so bright and robust but another option would be to serve it on a bed of greens on a platter. If you choose the platter option, you will want to drain the accumulated liquid for sure.
