Zucchini Salad
1 pound medium or small zucchini, preferably a mix of green and yellow
Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
2 tablespoons finely chopped parsley, mint, chives, dill or a combination
Remove from the refrigerator and remove the garlic clove. Add the fresh herbs and toss together. Taste, adjust seasoning and serve.
No comments:
Post a Comment