Oct 12, 2012
This fresh salad is the perfect accompaniment to heavier fall meals, like braised short ribs, or lamb stew.
Raw Zucchini Salad with Herbs and Red Chili
1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
1 red chili, thinly sliced
Fresh basil, clean, very dry
2 tablespoons finely chopped parsley, mint, chives, dill or a combination
1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
2. Mix together the lemon juice, garlic, red chili, and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for one hour.
3. Heat oil in small sauce pan. Add basil to oil and fry until crisp but not brown. Drain on paper towels.
4. Remove marinated zucchini from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning, garnish with fried basil leaves. Serve