07 July 2010

Zucchini and tomato salad recipe

We tried something new tonight and it worked out really well.

We originally had it as "raw spaghetti", but we decided tat it woks better as a "cold zucchini salad in tomato sauce". That disarms the "this is NOT spagetti" response of anyone who has had the original any time recently.

Cold Zucchini salad in tomato sauce
serves 4 as a main course, 8 as a small side

Put two medium zucchinis through your mandolin on the thinnest julienne setting. Salt them and let them drain in a colander.

Put three Roma tomatoes, seeded and roughly cut, into your food processor.
Add one red pepper, also seeded and roughly cut.
Crush one garlic clove into the food processor, and add a small wedge of onion.
Add enough olive oil to get the rest of the foods mixing.
Add fresh herbs (oregano and basil were delicious).
Add five or six dried, reconstituted (or packed in olive oil) dried tomato.

Whir it until it's not quite smooth. Add salt and pepper to taste and add one avocado, diced and 1/4 cup or so of pine nuts.

Add to the drained zucchini, toss, and refrigerate an hour or so.

(Add the tomato and zucchini juice to your stock pot.)

Serve cold. YUM!

We ate too fast to get a picture, but I'll add one next time.

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