Friday, July 20, 2007
This salad was ... okay. I have to admit that raw red onions make my heart sing, but raw zucchini isn't exactly something I'm used to. I had this salad with some mustard porkchops, and while together it wasn't bad, I'm not sure I'd like this salad on its own. I know that raw squash and zucchini have made a huge presence recently in vegetable trays and salads, but it's not something I'm used to quite yet.
I think I'd like to try using the onions in another capacity - perhaps marinating them then sauteeing them or grilling them to pair with steaks ... yum. And while the zucchini strips are certainly pretty - and would make a great garnish curled on a toothpick - I think I'm going to stick to cooking them. For now, anyway.
Zucchini Salad with Red Onion (Printer-friendly)
Everyday Food - A Martha! Publication
1 T red-wine vinegar
1 T olive oil
Coarse salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini (about 1 1/2 pound total)
1. In medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
2. Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing; season with salt and pepper; toss to combine. (Serve immediately.)