Salade de courgettes marinées au citron – marinated zucchini with lemon and mint Recipe
In the south of France, zucchini is often served cold, thinly sliced and marinated in a lemon-and-herb dressing. This kind of salad is light, very fresh and pairs beautifully with grilled meats or fish. The flavours are a bit like Italian zucchini carpaccio, but with a distinct French touch of mint and mustard.
Prep Time
15 min
Total Time
15 min
Servings
4
Ingredients
- zucchini small, young ones - 2 pieces
- lemon juice freshly squeezed - 2 tablespoons
- lemon zest finely grated, only the yellow part - 0.5 teaspoons
- olive oil - 3 tablespoons
- Dijon mustard - 0.5 teaspoons
- fresh mint finely chopped leaves - 1 tablespoon
- parsley finely chopped - 1 tablespoon
- Parmesan cut into thin shavings, optional - 20 g
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
zucchini
Preparation
- Wash the zucchinis and trim the ends. Using a vegetable peeler or a very sharp knife, slice them lengthwise into long, thin ribbons or very thin slices.
- Transfer the zucchini ribbons to a bowl, sprinkle lightly with salt and gently toss. Set aside for 5–10 minutes to soften and release a little juice.
- In a small bowl, mix the lemon juice, grated zest, Dijon mustard and olive oil. Whisk with a fork for about 30 seconds until the dressing is smooth and combined.
- Add the chopped mint and parsley to the dressing, season with pepper and, if needed, a little extra salt.
- Gently squeeze the zucchini with your hands to remove the excess liquid that has collected at the bottom of the bowl.
- Pour the prepared dressing over the zucchini and toss very gently so the ribbons don’t tear.
- Transfer the salad to a serving plate, sprinkle the top with Parmesan shavings (if using) and leave for at least 10 minutes at room temperature so the flavours can meld. Serve slightly chilled or at room temperature.
Storage
In fridge:
1 days
Freezing:
No
This salad is best eaten fresh, but leftovers can be stored covered in the fridge for up to 1 day. The zucchini will soften further, so toss gently before serving and adjust seasoning with a little extra lemon juice or olive oil if needed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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