Tuesday, August 17, 2010
Zucchini lemon basil salad
This is light and refreshing.
I found this on food.com . They say to use fresh squash when it is in season. Note: I just made enough for the two of us so I haven't tried the full amounts below.
1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1 -2 tablespoon extra virgin olive oil
fresh ground black pepper
2 -3 tablespoons fresh basil or 2 -3 tablespoons fresh parsley, chopped
Change Measurements: US Metric
Prep Time: 15 mins
Total Time: 4 1/4 hrs to marinate
1 Note: It is your choice to peel or not peel the zuchhini.
2 Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating. I love the zest!
3 Cover bowl and refrigerate 4-8 hours, stirring occasionally.
4 Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
5 Adjust seasoning if necessary.
6 Best eaten within 24 hours.
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