French Zucchini Salad

             
                           Something different to do with the ridiculously abundant
                     harvest of zucchini from your vegetable garden!  We don't
                     usually think of using zucchini raw but for years it has made
                     an appearance on platters of vegetable crudites with dip, so why
                     not a salad? 
                             I was first exposed to it in this format at the same cooking
                     class I made reference to in my previous post.  This is Marte's
                     recipe, the delightful French woman that hosted us in her 
                     home for a cooking experience! 
                          My daughters loved the recipe and found it light and
                     refreshing..and those colors, so vibrant and lush!  Go for 
                     smaller zucchinis - they are generally more tasty and tender 
                     than the ones that are as big as your baby.  Save those for 
                     zucchini bread! 


                     FRENCH  ZUCCHINI  SALAD
               3 -4 small zucchini
               15 cherry tomatoes
               1/2 red onion, peeled and cut into thin matchsticks
               1/2 large red pepper, cut into thin matchsticks
               1/2 cup lightly toasted pine nuts
               1/4 cup olive oil
               1/3 cup fresh lemon juice
               1 clove garlic, finely minced
               salt and freshly ground black pepper to taste
               12 - 15 black Kalamata olives, pitted and halved
               1/4 cup shredded Parmesan cheese

                    -Wash, cut of ends and peel zucchini in stripes.
               Slice into very thin rounds - if you have a mandoline
               use that or the slicing blade on a food processor.
               The rounds won't be as precise with a food 
               processor but it will be fine.  You may also slice them
               by hand with a sharp paring knife.
    
                    -In a large bowl, combine the lemon juice, olive 
               oil, salt, pepper, garlic and sliced onion.  Let sit on 
               counter at least 15 minutes.  Add the zucchini, red
               pepper, tomatoes, olives and mix.  Let rest 30 
               minutes at room temperature.  The lemon juice will 
               soften the zucchini as it sits.  Chill in fridge until
               ready to serve.

                   -In a small saute pan without oil, heat the pine
              nuts over medium heat until golden, stirring or
              shaking the pan frequently.  Watch carefully as pine 
              nuts can burn quickly. Let cool to room temperature.

                  -Remove salad from fridge and sprinkle pine nuts 
               and Parmesan cheese as well as a bit more freshly
               ground pepper on top.    Serves 8 - 10                

           Slice stripe-peeled zucchini into thin rounds.

Pour dressing over all ingredients except pine nuts

and cheese. Let sit 30 minutes, then chill.

PERSNICKETY  NOTES:

**Marinating the onions in the lemon juice helps to soften them and makes them taste

   sweeter.

**If you are not a fan of strong olives, like Kalamata, American canned olives are fine

   to use but won't give the salad the briny punch that the others do.

**If liquid accumulates in the bottom of the salad bowl after letting it sit, you can drain

   that off if desired.

**This salad looks nice just served in a salad bowl as the colors are so bright and robust

   but another option would be to serve it on a bed of greens on a platter.  If you choose

   the platter option, you will want to drain the accumulated liquid for sure.