Moorish Zucchini Salad - Ensalada De Calabacines A La Morisco

1. 1

   Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard.

2. 2

   Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl.

3. 3

   Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.

4. 4

   Set aside and let cool completely. Cover and chill for at least 3 hours.

5. 5

   Remove from refrigerator 10 minutes before serving.

6. 6

   *Cooks note:

7. 7

   This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.

* Per serving · 4 servings · Values may vary.

No additional tips available.