Monday, 19 August 2013

Zucchini & Cucumber Salad with Sweet Onion & Parsley

Don't be put off by the time it takes to make this; 2 hours of that is just waiting time. This is really quick and easy to make. The salting and draining of the vegetables gives this salad a soft yet sturdy texture and helps the vegetables really soak up the dressing.

I made this for our birthday party. It's a good choice for entertaining because it needs to be made in advance, but it could easily be cut in half for more pedestrian occasions. On the other hand, leftovers keep for a day or two in the fridge quite well. 

6 to 8 servings  
2 hours and 20 minutes - 20 minutes prep time

1 large English style cucumber (long and thin)
1 or 2 medium, fairly thin, zucchini
1 medium sweet onion
1/2 cup finely chopped parsley

3 tablespoons sunflower or olive oil
the juice of 1 large lemon
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste

Wash and trim the cucumber and zucchini. Slice them thinly, and place them in a colander in layers, sprinkling each layer generously with salt, and set aside to drain over a bowl or sink. The amount of zucchini should be roughly equal to the amount of cucumber.

Peel the onion, and cut it in half from pole to pole. Lay each half down flat, and cut each half in half again, also from pole to pole. Holding the two halves together, cut the onion pieces into thin slices. Put them in a (different) colander in layers sprinkled with salt, and set aside to drain in the same way as the cucumber and zucchini.

Wash the parsley and chop it finely; set it aside. Let the vegetables drain for about an hour.

When the vegetables have drained for an hour, rinse them well in cold water and drain them thoroughly again. Mix them in a bowl that can be covered, and add the parsley. Whisk together the sunflower or olive oil, lemon juice, and mustard. Toss the dressing into the salad and season with black pepper to taste.

Cover the salad and put it in a cool spot (the fridge is fine) for about an hour to rest before serving.

Last year at this time I made Basil-Garlic Mayonnaise.

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