Nutmeg-Zucchini Salad

"From "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije."
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  • 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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  1. 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.
  2. 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]


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