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Title: Zucchine a Fiammifero (Matchstick Zucchini Salad)
Categories: Salad Ethnic Vegetarian
Yield: 4 Servings
| 8 | sm | Zucchini, lightly steamed |
| 1 | tb | Olive oil |
| 1 | lg | Garlic clove, minced |
| 1 1/2 | tb | Rosemary, minced |
| 1 1/2 | tb | Sage leaves, minced |
| 1 | tb | Lemon juice |
| 1/4 | c | Olive oil |
| 1 | ts | Salt |
| Black pepper |
Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute pan over very low heat & add the garlic. Let it sweat so that the flavour infuses the oil. Add the rosemary & sage & let them wilt in the oil for a minute or so.
Cut the cooled zucchini into strips the size of kitchen matchsticks & place them in the salad bowl. Whisk together the lemon juice, 1/4 c olive oil, salt, pepper & garlic-herb infused oil. Toss carefully, being extremely careful not damage the fragile zucchini pieces. Serve at room temperature.
Carol Field, "Italy in Small Bites"
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