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| Minted Zucchini Tagliatelle With Cucumbers and Lemon |
This week in French Fridays With Dorie we made
Minted Zucchini Tagliatelle With Cucumbers and Lemon. This is a crisp and refreshing salad. Zucchini is sliced into ribbons using a Mandoline or other type of slicer. A cumber is cut into chunks and both the zucchini and cucumber chunks are tossed with lemon zest and mint. You then toss the salad with a dressing made from lemon juice and pistachio oil. I did not have pistachio oil so I used walnut oil. Refrigerate for at least an hour before serving. Toss with the remaining mint to give it "jolt of freshness" as described by Dorie.
This salad is easy to make. You can serve it by itself or as a side. I served my with grilled burgers.
You can find this recipe
here or on p. 124 in
"Around My French Table".
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| Zucchini, Cucumber, Mint, and Onion |
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| Lemon Juice and Walnut Oil |
My zucchini didn't turn to ribbons quite like yours, but I did enjoy the jolt of freshness from the mint. What a nice summer salad.
ReplyDeleteBeautiful. I loved this salad so much, it was refreshing and crisp just as you said. I think serving it with hamburgers is an excellent choice...lighten everything up and give it all some fresh summer goodness!
ReplyDeleteI like the idea of pairing this with burgers - the zucchini can really stand up to the burgers. Very nice!
ReplyDeleteHave a great weekend.
Your zucchini ribbons look great. You are obviously much more skilled with a mandoline than myself. Those burgers sound like a nice rich counterpoint to the salad.
ReplyDeleteI used walnut oil also! Your zucchini slices look great…mine did not come out thin enough! This salad was a bit bland and flat to me…was not a salad I would make again! Yours does look very pretty…love your first photo! Have a great weekend, Geri!
ReplyDeleteI knew Bill wouldn't touch this, and I wasn't all that excited about it either...I backtracked and made the carrot salad. Have a great holiday weekend, Geri!
ReplyDeleteYour zucchini ribbons do look nice. I think the thinner the better with them - trying to do "1/8 inch", mine were more like little surfboards! Ha!
ReplyDeleteGeraldine, what a pretty presentation - I love the idea of serving burgers with this, sounds like such a great late summer combination! I am glad that you enjoyed this!
ReplyDeleteHave a great weekend!
I think this would make a great side for food from the grill. Your salad looks lovely!
ReplyDeleteYour ribbons are perfect! This was not something I´d make again I think, but I love the idea of having it with burgers in a bun! Have a good weekend!
ReplyDeleteYour salad looks great. I used cherry tomatoes, and the walnut oil too. Was probably better with the burgers since it would be a nice contrast. Great ideas. Hope your weekend is terrific!
ReplyDeleteOoh, this sounds delicious next to some juicy warm burgers!
ReplyDeleteA salute to all you Dorista's who enjoyed this recipe, Geraldine. Your salad looks lovely, the presentation perfect. Serving it with a traditional American hamburger was a great idea. Somehow there was nothing about this salad that I liked. Too much raw-raw-raw for any rah! rah! rah!
ReplyDeleteI'm glad you enjoyed this one. It certainly is a pretty salad!
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