This recipe kind of sent me for a loop, since unlike some of the other salads, this needs to marinate a little bit before serving (but not too much!). So timing this didn’t work out as well as I would have liked. Oh well, I’m looking forward to having it for lunch today alongside some chicken salad-stuffed tomatoes from the garden.
The idea is really nice, and I was looking forward to cutting strips of the zucchini to see how it would turn out. I decided on some fresh cherry tomatoes from the garden too, instead of the cucumber (which I’m sure would be a great flavor-combination with the mint). The onions get diced very finely, and then added to the bowl with the lemon zest and quartered tomatoes (or cucumbers).
The zucchini is sliced. I used this cool tool that I have, but probably didn’t have it set to slice as thin as I would have liked. I also considered using my julienne tool, but decided to stick with the original idea.
Then everything gets tossed together with a dressing made with lemon juice and (in my version) walnut oil. The original recipe calls for pistachio – one of these days, maybe I’ll pick some up, but for today, and just a tablespoon or so, I stuck with walnut since I had it on hand). I ended up cutting the slices in half to make it more manageable. I hope that they will wilt a little in the dressing to give them a bit more of a tagliatelle look. If they were thinner, the ribbons would have looked better too I think. Next time.
This tastes really nice and fresh. Dorie suggests that zucchini and black pepper go together very well – I would say the same with the mint and pepper. I think this would be delicious with other salads as well for a luncheon (like the cafe-style carrot salad, or one of the beet salads).
I’ll post a comment after I’ve been able to have the salad once it’s been properly chilled and served. You can see how others have prepared this salad here.