Choose firm, glossy zucchini for this light vegetable salad and steam them very briefly, so that they remain slightly crisp. Overcooking makes them watery, something to avoid at all costs. Toss them gently with the herbs, and serve forth a delicate and delicious dish.–Carol Field
LC Serve Forth Note
We sorta like the sound of what Carol Field just said, “…serve forth….” Sounds so, er, regal…even in conjunction with a humble vegetable. We’re gonna practice that line.
Matchstick Zucchini Salad Recipe
- Quick Glance
- 25 M
- 35 M
- Serves 4 to 6
- 8 small fresh zucchini
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 large clove garlic, minced
- 1 1/2 tablespoons finely minced rosemary leaves
- 1 1/2 tablespoons finely minced sage leaves
- 1 tablespoon lemon juice or red wine vinegar
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1. Bring a deep pot of water to a boil. Set the zucchini in a steamer basket, place it over the pot, cover, and steam for a very few minutes, so that the zucchini is cooked but still slightly crisp and al dente. Let cool.
- 2. Warm 1 tablespoon olive oil in a small sauté pan over very low heat, add the garlic, and let it sweat until the flavor of garlic infuses the oil, which ought to take just a minute or two. Add the minced rosemary and sage and let them wilt in the oil for another minute or two.
- 3. Cut the cooled zucchini into strips the size of kitchen matches, and place them in a salad bowl. Whisk together the lemon juice or vinegar, the remaining 1/4 cup olive oil, salt, pepper, and the garlic-infused oil with the herbs. Toss carefully with the zucchini, being mindful that the sticks are very fragile. Serve at room temperature.
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Matchstick Zucchini Salad Recipe © 2004 Carol Field. All rights reserved.
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