Matchstick Zucchini Salad by Carol Field

Zucchine a Fiammifero
(Matchstick Zucchini Salad)
by Carol Field
from Italy in Small Bites
(HarperCollins, 2004)
Serves 4 to 6

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Choose firm, glossy zucchini for this light vegetable salad and steam them very briefly, so that they remain slightly crisp. Overcooking makes them watery, something to avoid at all costs. Toss them gently with the herbs, and serve forth a delicate and delicious dish.


convert		Ingredients
8 small		fresh zucchini
1 tablespoon		extra-virgin olive oil
1 large		clove garlic, minced
1 1/2 tablespoons		finely minced fresh rosemary
1 1/2 tablespoons		finely minced fresh sage leaves
1 tablespoon		lemon juice or red wine vinegar
1/4 cup		extra-virgin olive oil
1 teaspoon		sea salt
		Freshly ground pepper

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Method

1. Bring a deep pot of water to a boil. Set the zucchini in a steamer basket, place it over the pot, cover, and steam for a very few minutes, so that the zucchini are cooked but still slightly crisp and al dente. Remove, and allow to cool.

2. Warm the 1 tablespoon olive oil in a small sauté pan over very low heat, and add the garlic; let it sweat so that the flavor of garlic infuses the oil. Add the minced rosemary and sage and let them wilt in the oil for a minute or two.

3. Cut the cooled zucchini into strips the size of kitchen matches, and place them in a salad bowl. Whisk together the lemon juice or vinegar, 1/4 cup olive oil, salt, pepper, and the garlic-infused oil with the herbs. Toss carefully with the zucchini because it is very fragile. Serve at room temperature.

Reviews

[Matilda Luk] The zucchini matchsticks were the perfect texture: crisp and not mushy, and just cooked enough to eradicate the bitterness that zucchini sometimes has. The salad was aromatic with the flavor of garlic oil and various herbs, creating a truly perfect late summer dish.

[Lisa Johnson] Great recipe. I am not a big lettuce fan, so for many years I thought that I didn't like salad. Then I found salad recipes, like this one, that call for a greater variety of vegetables, and I realized that I love salad. This salad is very easy and quick to make. It's fresh tasting, colorful, and a simple side to go with any main dish.

[Cindi Kruth] This recipe was exactly what I thought it'd be. The slightly crunchy, pleasantly garlicky, zucchini was brought a notch higher than the usual vegetable salad by the addition of the rather potent herbs. It made a nice side dish with a simple roasted chicken dinner.

[Theresa Curry] I will make this again (and again and again) if the zucchini keeps on coming.