Zucchini salad with carrots and corn

Ingredients for 4 servings:

• 3 small zucchini
• 2 m.-large carrot(s)
• 1 corn cob, fresh
• 1 onion(s)
• Dijon mustard
• white wine vinegar
• salt and pepper
• 1 pinch(s) of cayenne pepper
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

served lukewarm

Cut the zucchini into cubes of approximately 2 x 2 cm and blanch in salted water for 1 minute. Cut the carrot into cubes of approximately 1.5 x 1.5 cm and blanch in salted water for 3 minutes. Scrape the kernels from the corn cob with a small, sharp knife (stand it upright and scrape from top to bottom, close to the stalk), and blanch in salted water for 30 seconds. After blanching, immediately rinse all vegetables with ice-cold water; they should still have a bite. Cut the onion into small cubes, place in a small saucepan, mix with 1 teaspoon of Dijon mustard, vinegar, salt, pepper, cayenne pepper, and oil. It should taste very spicy. Bring to a boil for 2 minutes. Pour over the vegetables and mix well.