Zucchini appetizer salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans | ||
| Dressing | ||
| ½ | cup | Fresh lemon juice |
| ½ | cup | Salad oil |
| 1 | large | Garlic clove -- pressed |
| Salt and pepper to taste | ||
| 2 | pinches | Sugar |
| Salad | ||
| 8 | Zucchini -- each about 4 | |
| Inches long | ||
| Lettuce leaves | ||
| 2 | mediums | Size tomatoes -- peeled and |
| Chopped fine | ||
| ½ | small | Green pepper chopped very |
| Fine | ||
| 3 | tablespoons | Very fnely chopped scalion |
| Use a little of the green | ||
| Part | ||
| 1 | tablespoon | Capers -- chopped fine |
| 1 | Sprig parsley -- chopped | |
| Fine | ||
| 1 | teaspoon | Basil |
| ½ | teaspoon | Oregano |
Directions
dressing: Combine all the ingredients and set aside.
Salad: Simmer unpeeled whole zucchini in salted water for about 5 minutes uncovered. Pour off the hot water and rinse with cold water immediately to stop the cooking process. Drain. Cut each zucchini in half lengthwise. Carefully scoop out the pulp, leavi Lay zucchini, cut side up in a flat non metal dish. Cover with half the dressing.
Cover tightly with foil. place in refrigerator to marinate at least 4 hours.
When ready to serve, drain off and discard the marinade. Arrange lettuce leaves on a serving plate; place the zucchinis, cut side up, on top. Combine the other half of the dressing with the salad ingredients and mix well. Pour into and over the zucchini s Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman