Nutmeg-Zucchini Salad
"From "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije."
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cumin
- 2 garlic cloves, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- fresh ground black pepper
- 4 zucchini, grated
directions
- To make the dressing, combine the salt, nutmeg, cumin, garlic, lemon juice, olive oil and black pepper, to taste, in a salad bowl.
- Just before serving, add grated zucchini to the bowl and toss in the dressing.
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Reviews
-
Instead of shredding the zucchini I sliced them, lightly oiled with olive oil<br/>and grilled for about 5 minutes. I made a little too much of the dressing<br/>and it was perfect stirred into mayonnaise and used as a dipping<br/>sauce for steamed baby artichokes. Garnished with fresh flat leaf parsley and lemon zest. <br/>A perfect side with our main of fried eggs over wilted arugula served with avocado slices and <br/>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]
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
