 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
so many of you are used to seeing me post many decadent desserts in the past but with my great garden this year, I am focusing on fresh garden recipes for taste, eye appeal and uniqueness. This is an adapatation from a newspaper recipe Ingredients:
2 medium zucchini, ends trimmed and washed |
2 large radishes |
1/4 of a bunch of fresh parsley |
1 small lemon, rind zested in small juliene and juiced |
4 slices or swiss of provolone cheese, thin julienne cut |
1 tsp dijon mustard |
2 tbs olive oil |
2 tbs mayonnaisse |
fresh cracked pepper to taste |
Directions:
1. using a peeler, peel long thin vertical sliced from zucchini
2. Place in a colander, sprinkle with salt
3. let sit 5 minutes
4. rinse with cold water
5. Lay zucchini on a thick paper towel and pat to absorb moisture
6. place in a bowl with chopped radishes, chopped parsley, the cheese and lemon zest
7. Add the olive oil, mustard, lemon juice and mayo and gently m ix well
8. Crack on some fresh black pepper
9. Serve immediately
10. Note: add other herbs such as chopped basil and or mint to the recipe
|
|