Zucchini Ensalada

Discussion in 'Food and nutrition' started by Old Magic1, Apr 16, 2005.

  1. Old Magic1

    Old Magic1 Guest

    Zucchini Ensalada

    http://www.fiery-foods.com/dave/salads2.html#Cinco de Mayo
    Serve the zucchini raw, but if you don't like it raw, steam it for a minute
    or two.

    1 pound zucchini
    2 Serrano chiles, stems and seeds removed, cut into rings
    2 garlic cloves, minced
    1/2 teaspoon paprika
    1/4 teaspoon freshly ground white pepper
    1/4 teaspoon sugar
    1/2 teaspoon salt
    3 tablespoons balsamic vinegar
    1/3 cup virgin olive oil
    3 tablespoons corn oil
    4 large shallots cut into 1/4 inch slices
    1 large ripe avocado
    10 large pimiento stuffed green olives, cut in half
    3 cups mixed baby salad greens

    Clean the zucchini, cut it into 1 inch thick slices, and place it in a ceramic
    bowl with the Serrano chiles. In a small glass jar with a cover, combine the
    garlic, paprika, pepper, sugar, salt, vinegar, olive oil, and shake thoroughly.
    Pour enough of the dressing over the zucchini and chiles to coat it, and then
    toss the mixture. Cover and refrigerate for several hours or overnight. Just
    before serving, drain off the dressing. Heat the corn oil in a small saute pan,
    add the shallots, and saute them until they are light brown and toasty, tossing
    them frequently to avoid burning. Drain them on paper towels. Peel and slice
    the avocado. Place the salad greens on a serving dish and arrange the zucchini,
    avocado, and olives on top of the greens. Shake the remaining dressing and pour
    it over the vegetables. Top the salad with the crisp shallots. Serve
    immediately.

    Yield: 4 servings


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    Old Magic 1




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