© Susan Herrmann Loomis
Carrot and Zucchini Salad
August 15, 2012
CARROT AND ZUCCHINI SALAD
SALADE DE CAROTTES ET COURGETTES
Based on a salad I had in Tuscany, this very simple recipe turns two humble vegetables into an elegant, flavorful dish.
4 medium carrots, trimmed and peeled
2 medium zucchini, washed and trimmed
1 small clove garlic, minced
½ cup basil leaves, with 4 leaves reserved
3 tablespoons high quality, extra-virgin olive oil
1. Using a vegetable peeler, shave the carrots into thin strips lengthwise, into a shallow bowl. Do the same with the zucchini. You’ll find yourself with the cores of the carrots and zucchini that are impossible to shave down any farther—reserve them for another use, or just munch.
2. Drizzle the olive oil over the vegetables and toss gently but thoroughly. Sprinkle with the minced garlic and a generous amount of salt and toss some more, so that all the ingredients are well mixed.
3. Coarsely chop all but the four reserved basil leaves, and add to the salad. Toss several times. Taste for seasoning, and adjust if necessary.
4. Garnish the salad with the remaining four basil leaves, and serve.
Serves 4 to 6
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