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Wilted Zucchini Salad with Mustard Seed Dressing
* Exported from MasterCook *
Wilted Zucchini Salad with Mustard Seed Dressing
Recipe By : Judith's Olney's FARM MARKET COOKBOOK
Serving Size : 6 Preparation Time :0:00
Categories : Salads Mcrecipe
Amount Measure Ingredient -- Preparation Method
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5 small crisp zucchini -- washed and stemmed
2 teaspoons salt
4 tablespoons olive oil
1 small sweet red onion -- sliced thin
2 teaspoons Pommery or other seeded mustard
2 tablespoons red wine vinegar
2 tablespoons minced fresh parsley
freshly ground black pepper
Slice the zucchini paper-thin. Sprinkle with the salt, refrigerate, and
leave to drain in a bowl for 30 minutes.
Heat 2 tablespoons of the olive oil in a frying pan and saute the onion
until it is just tender/limp. Leave to cool.
In a bowl, whisk together the mustard, vinegar, parsley, the remaining 2
tablespoons of oil, and ground pepper to taste. Stir in the onion.
Gather up the zucchini in handfuls and press and squeeze as hard as
possible (work over a sieve or colander), until the vegetable slices are
limp and dry.
Combine the zucchini and onion and serve the salad just slightly chilled.
This holds nicely for a day or two.
Small-Town Market: Carrboro Market, North Carolina. Judith's Olney, 1991,
Farm Market Cookbook (Doubleday, 0385410964)
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