I get a box of fresh produce delivered every Monday and I have become overrun with zucchini. I have grilled them, sautéed them, and made zucchini bread. They keep coming. I have yet to eat them raw until I saw this recipe in the gorgeous La Tartine Gourmand. I really have to be honest, zucchini is one of my least favorite vegetables. It seems to be just a bit too slimy no matter how you prepare it and not much to boast in the way of flavor. The vinaigrette was awesome and the marriage with the fresh herbs was amazing. If you love zucchini you will love this salad. However next time I make this I’m going to try it with julienned cucumbers.
from: La Tartine Gourmande – Beatrice Peltre takes the most beautiful food photographs. You need this book!
sea salt & pepper
2 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon maple syrup (or honey)
6 tablespoons good-quality olive oil
feta cheese, to taste
2 zucchini, finely julienned (use a mandolin if you have one)
1/4 cup chopped fresh herbs like mint, parsley and chervil. I used mint and parsley.
In a small bowl, add the ingredients in the order listed. Whisk to emulsify.
Dress the zucchini with the vinaigrette and toss the fresh herbs in.
Mix well and refrigerate until ready to serve.