I always find that summer’s reputation as the lazy, relaxing season is misleading. There’s so much going on – in the garden, in the community, among friends – that life can feel a little rushed.
So I was pleased that this month’s French Fridays recipes have been remarkably easy and just as impressive. Today’s dish is no exception – the title is long, but the prep time is short. Chopping onion and cucumbers, zesting and reaming a lemon, and slicing off long strips of zucchini with a vegetable peeler were the hardest steps. The rest is just picking and chopping some mint and making a lemony vinaigrette. (I deviated from the recipe and used olive oil in place of the pistachio oil called for. Splurging at Gourmet Warehouse wasn’t in the cards this month.) The salad marinates in the fridge for a couple of hours and then it’s ready to plate.
It’s another of those clever salads that are almost a quick pickle, too. This would do for a condiment or a picnic side, but I think it would really shine as the starter to a more elaborate meal. No one needs to know it was nearly effortless.
You can find many other blogged descriptions of this week’s FFWD recipe here: Minted Zucchini Tagliatelle With Cucumbers and Lemon