Yield: 4 servings
|8 smalls||Zucchini, lightly steamed|
|1 tablespoon||Olive oil|
|1 large||Garlic clove, minced|
|1½ tablespoon||Rosemary, minced|
|1½ tablespoon||Sage leaves, minced|
|1 tablespoon||Lemon juice|
|¼ cup||Olive oil|
|\N \N||Black pepper|
Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute pan over very low heat & add the garlic. Let it sweat so that the flavour infuses the oil. Add the rosemary & sage & let them wilt in the oil for a minute or so.
Cut the cooled zucchini into strips the size of kitchen matchsticks & place them in the salad bowl. Whisk together the lemon juice, ¼ c olive oil, salt, pepper & garlic-herb infused oil. Toss carefully, being extremely careful not damage the fragile zucchini pieces. Serve at room temperature.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 07-17-95