Tuesday, July 10, 2012

Zucchini Salad

After five days of 100+ degree temperatures, we are now basking in the mid-80s and have had some rain.  I'm  grateful to have a good repitoire of salad recipes with which to stock the refrigerator for these "dog days" of summer.

I'm also grateful for our local farmers' market and, especially, for Linda from LE Gardens.  Linda and her crew make sure that each vegetable is hand picked at just the right time.  They are washed and lined up like rare jewels in her stall.  If there's a vegetable that she doesn't have, she's willing to find it and give it a go for the customer in another season if at all possible.  There are still baskets of colorful Hungarian peppers that a dear friend provided her the seeds for many seasons ago.  The Crown Point Farmers' Market is on Saturdays from 8 a.m. to 1 p.m. and is located just south of the square on Main Street.  Tell Linda I sent you!!

The fresher the zucchini, the better this salad is--crisp and lemony.  I used a mandoline slicer on the zucchini but a knife does a perfectly fine job.

Zucchini Salad inspired by a recipe in the N.Y. Times

1 lb of small to medium zucchini, a mixture of yellow and green if possible
Zest of one lemon
3 Tbsp freshly squeezed lemon juice
1 garlic clove, crushed
3 Tbsp good olive oil
2 Tbsp chopped parsley

Slice the zucchini lengthwise as thinly as possible.  Sprinkle with salt and let sit for 30 minutes.  Rinse well and drain.

Mix the lemon zest and juice, garlic and olive oil.  Toss with the zucchini.  Season to taste with salt and pepper.  Cover and refrigerate for two to six hours.

Remove the garlic clove and add the parsley.  Toss together and serve.