| Instructions: |
8 sm Zucchini, lightly steamed
1 tb Olive oil
1 lg Garlic clove, minced
1 1/2 tb Rosemary, minced
1 1/2 tb Sage leaves, minced
1 tb Lemon juice
1/4 c Olive oil
1 ts Salt
Black pepper
Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute
pan over very low heat & add the garlic. Let it sweat so that the
flavour infuses the oil. Add the rosemary & sage & let them wilt in
the oil for a minute or so.
Cut the cooled zucchini into strips the size of kitchen matchsticks &
place them in the salad bowl. Whisk together the lemon juice, 1/4 c
olive oil, salt, pepper & garlic-herb infused oil. Toss carefully,
being extremely careful not damage the fragile zucchini pieces. Serve
at room temperature.
Carol Field, "Italy in Small Bites"
Submitted |