Tuesday, March 31, 2009

Raw Zucchini Salad

I had my doubts about eating zucchini raw. I don't know why, I guess it's just one of those entrenched preconceptions. Or maybe I was just used to bitter old store-bought zucchinis.

When I came across this recipe though, I thought I'd give raw zucchini a chance - it certainly worked out for my tomato sauce. I was pleasantly surprised. I think it's even my favourite way to eat zucchini now and makes a fabulously refreshing salad alongside grilled trout.

Raw Zucchini Salad
1 good quality zucchini
1 finely grated clove garlic
Grated rind of one lemon and juice of a half
salt (good quality salt is worthwhile here - I have a pink Himalayan one found at the local hippy shop)
cracked pepper

Combine the lemon zest, juice, garlic, salt, pepper and a few glugs of olive oil in a bowl (you want about twice as much olive oil as lemon juice).

Use a vegetable peeler to slice thin ribbons of the zucchini into the bowl. I imagine a mandolin would do a good job of this too; I used the largest side of a four-sided grater and got a reasonable result.

Toss to combine and serve immediately.

From the garden: zucchini, garlic, lemon

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