Zucchini sliced salad
Zucchini is a delicious vegetable that is in season now. If you put it in ice water, the flavor will disappear, so let it cool naturally after boiling. You can also remove the spiciness of onions by soaking them in water
How to make it
1
Thinly slice the zucchini lengthwise using a slicer, blanch in boiling broth and let cool naturally
2
Roughly chop the onion, soak in water and drain. Roughly chop the myoga ginger
3
Mix chopped tomatoes with the skin on with A
4
Add 2 to 3 and mix
5
Place the zucchini on a plate, top with 4, and finish by drizzling with olive oil
Materials1 person
-
- zucchini
- 1/2
-
- Basic Bouillon
- 500cc
-
- Onion
- 20g
-
- Fruit tomato
- 3 pieces
-
- Myo
- 1/2 pieces
-
[A]
- garlic
- 1 tsp
-
-
Ardoino
Extra Virgin Olive - 2 tbsp
-
Ardoino
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Balsamic Vinegar
- 1/2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- basil Shredded
- 4 sheets
-
- capers Roughly chopped
- 1 tablespoon
-
- black olives Quartered
- 6 pieces
-
-
Olive Oil
for
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
for
[PR]
Seasonal Recommendations
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