Zucchini Ensalada
Source of Recipe
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List of Ingredients
1 pound zucchini
2 serrano chiles, stems and seeds removed, cut into rings
2 garlic cloves, minced
1/2 teaspoon paprika
1/4 teaspoon freshly ground white pepper
1/4 teaspoon sugar
1/2 teaspoon salt
3 tablespoons balsamic vinegar
1/3 cup virgin olive oil
3 tablespoons corn oil
4 large shallots cut into 1/4 inch slices
1 large ripe avocado
10 large pimiento stuffed green olives, cut in half
3 cups mixed baby salad greens
Clean the zucchini, cut it into 1 inch thick slices, and place it in a ceramic bowl with the serrano chiles.
In a small glass jar with a cover, combine the garlic, paprika, pepper, sugar, salt, vinegar, olive oil, and shake thoroughly. Pour enough of the dressing over the zucchini and chiles to coat it, and then toss the mixture. Cover and refrigerate for several hours or overnight. Just before serving, drain off the dressing.
Heat the corn oil in a small saute pan, add the shallots, and saute them until they are light brown and toasty, tossing them frequently to avoid burning. Drain them on paper towels.
Peel and slice the avocado.
Place the salad greens on a serving dish and arrange the zucchini, avocado, and olives on top of the greens.
Shake the remaining dressing and pour it over the vegetables. Top the salad with the crisp shallots. Serve immediately.
Yield: 4 servings
Heat Scale: Mild
Recipe
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