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Zucchini salad with mint vinaigrette

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Ingredients for 2 servings:

  • 1 zucchini, yellow
  • 1 zucchini, green
  • Salt
  • 6 sprigs of mint
  • 1 lime(s)
  • olive oil
  • Salt (Fleur de Sel)
  • Pepper, black from the mill
  • 1 pinch(s) of chili (Allspice d’Espelette)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 15 minutes

Using a vegetable peeler, slice the zucchini lengthwise into thin strips, working on all four sides, leaving the core intact. Season generously with salt and let stand for 30 minutes. Meanwhile, pluck the mint leaves from the stems and cut into very fine strips. Mix a vinaigrette with lime juice, salt, pepper, Espelette pepper, and olive oil. Remove the zucchini from the bowl, rinse with cold water, and let drain. Toss with the mint and marinate in the vinaigrette. It tastes especially good with fish or chicken breast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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