Yes, I know…..
Another zucchini recipe.
But, do to the hot weather we've had, the green beans have come to a screeching halt, it's been too warm to do anything but slice the tomatoes, and we already ate all the sweet corn.
I refuse to pick the winter squashes until it's cool enough to put me in the right mood and I absolutely refuse to buy anything when I have this crazy potager.
There you have it…..
Marinated Zucchini Ribbons
Total time: 10 minutes plus marinating time.
- 1 zucchini or summer squash, about 8" (20cm) long
- 1 red onion
- 3 tbs chopped, fresh parsley
- 1 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 1 tbs lemon juice
- 1 tsp dried basil
- 3 tbs salad olive oil
- Using a sharp knife, slice the zucchini lengthwise, by hand, as thin as you can. If you use a mandolin (I didn't bother) they should be 1/16th".
- Cut the onion in half and thinly slice.
- Make Vinaigrette:
- Place mustard, vinegar, lemon juice, and basil in a small bowl; whisk to combine.
- Slowly add olive oil, whisking constantly, until thick.
- In a dish just large enough for the zucchini, make a layer of zucchini.
- Top with a few separated onion slices and a drizzle of vinaigrette
- Repeat until all ingredients (except parsley) are in the dish.
- Cover and refrigerate 4 – 8 hours, or leave on the counter for 1 – 2 hours.
- When ready to serve, transfer to a platter, removing the zucchini a few slices at a time and making new layers, adding the onions and fresh parsley between each layer.
- Top with an extra drizzle of olive oil if you like, and a sprinkle of sea salt.
Back to the Fair:
And musicians…. Stilt-walkers need music, and as long as there's music, might as well have a dancer.
It's a bird cage (I think).
They climbed around the netting and scarves, chirping and posing.
Mon mari is enjoying his time off.