Barbara McKenzie’s Raw Zucchini Salad

Pauline test drove this recipe and reports she served it as a bed for marinated poached salmon. She says: “It almost seems cooked, but isn’t, and looks beautiful and tastes really good. Great for a hot day, especially, when you don’t want to heat up your kitchen.”

* One or two young zucchinis fresh from the garden
* Olive oil
* Lemon juice to taste along with some lemon zest, or possibly red wine or rice wine vinegar
* Cherry tomatoes cut in half if available

Mandoline the zucchini into thin slices (or use a potato peeler). If they seem bitter, sprinkle with salt, let sit for 5 minutes, rinse, drain, and blot away the excess moisture with a kitchen or paper towel.

Put zucchinin in a bowl, add a good olive oil to taste, salt, and some lemon juice along with its zest, or vinegar if you prefer. Add cherry tomatoes cut in half if you have them and toss. Serve immediately, either on its own or as a bed for fish or shrimp.

Body Armour for Mandolining a Zucchini

You need a mandoline to make very thin slices of zucchini for this salad — so please wear protective gear because you can hurt yourself badly if bare fingers get too near the blade. You can find cut-proof butchers gloves online in various price ranges and you only need a single glove (turn it inside out to make it left-handed). ALL professional chefs wear these gloves when using a mandolin and so should you!

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