Moorish Zucchini Salad - Ensalada De Calabacines a La Morisco

Recipe by gemini08
READY IN: 3hrs 50mins
SERVES: 4-6
YIELD: 6 plates
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard.
  • Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl.
  • Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.
  • Set aside and let cool completely. Cover and chill for at least 3 hours.
  • Remove from refrigerator 10 minutes before serving.
  • *Cooks note:
  • This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.
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