Zucchini appetizer salad

Yield: 4 servings

Measure Ingredient
\N \N Dwigans
\N \N Dressing
½ cup Fresh lemon juice
½ cup Salad oil
1 large Garlic clove -- pressed
\N \N Salt and pepper to taste
2 pinches Sugar
\N \N Salad
8 \N Zucchini -- each about 4
\N \N Inches long
\N \N Lettuce leaves
2 mediums Size tomatoes -- peeled and
\N \N Chopped fine
½ small Green pepper chopped very
\N \N Fine
3 tablespoons Very fnely chopped scalion
\N \N Use a little of the green
\N \N Part
1 tablespoon Capers -- chopped fine
1 \N Sprig parsley -- chopped
\N \N Fine
1 teaspoon Basil
½ teaspoon Oregano

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

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