Ingredients
-
1/4
-
1/4
-
1/4
-
2
-
1
-
2
-
-
4
-
-
-
-
-
-
-
Directions
Nutmeg-Zucchini Salad, From The Ethnic Paris Cookbook by Charlotte Puckette and Olivia Kiang-Snaije , Instead of shredding the zucchini I sliced them, lightly oiled with olive oiland grilled for about 5 minutes I made a little too much of the dressingand it was perfect stirred into mayonnaise and used as a dippingsauce for steamed baby artichokes Garnished with fresh flat leaf parsley and lemon zest A perfect side with our main of fried eggs over wilted arugula served with avocado slices and fresh radishes from our CSA box, Recipe#363332 and the steamed artichokes Recipe was prepared several hours early and served at room temperature Reviewed for Veg Tag/June , I’m not terribly fond of cumin so cut that ingredient back to rounded 1/8 teaspoon, then used lemon pepper instead of the usual S&P! We do like zucchini, however, & the addition of nutmeg was a great treat! Thanks for posting! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]
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Steps
|
1
Done
|
To Make the Dressing, Combine the Salt, Nutmeg, Cumin, Garlic, Lemon Juice, Olive Oil and Black Pepper, to Taste, in a Salad Bowl. |
|
2
Done
|
Just Before Serving, Add Grated Zucchini to the Bowl and Toss in the Dressing. |
