Zucchini, Pignoli and Raisin Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Diane Seed's Mediterranean Dishes. Meant to be served at room temperature, but I have served this as a warm side dish. Ingredients:
1 lb small zucchini |
3 tablespoons extra virgin olive oil |
2 ounces pine nuts, toasted |
2 ounces seedless raisins |
1 garlic clove, minced |
3 tablespoons fresh mint, finely chopped |
salt |
fresh ground black pepper |
2 tablespoons lemon juice |
Directions:
1. Cut the zucchini into narrow strips; add to the saute pan and fry quickly in the olive oil for only a few minutes on medium-high heat.
2. Reduce heat to medium and add the pine nuts. Brown lightly for another 2 minutes. Be careful not to burn the pine nuts as they can burn easily!
3. Stir in the raisins. Finally, add the garlic and cook about 30 seconds.
4. Remove the saute pan from the heat and stir in the mint, salt, pepper and lemon juice.
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