People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
07/30/2009 Salad of young zucchini with marjoram (Salade de petites courgettes à la marjolaine)
For 4 servings:
4 small zucchini straight from the garden Juice of half a lemon 2 tsp. finely minced fresh marjoram Sea salt and fresh pepper 2 T. extra-virgin olive oil
Slice the zucchini paper thin (as thinly as possible). Toss them with the salt, pepper, and oil, then season to taste with lemon juice. Let stand at room temperature 1-2 hours before serving.
Note: This recipe takes the simplicity prize! The simplicity of the seasonings complement the sweet, delicate flavor of perfect young garden zucchini to perfection. Also delicious as part of the salad course of a Moroccan dinner.