Olio d'oliva e Pomodoro
A' Court, Susan
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La Belle Cuisine - More Salad Recipes

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"To make a good salad is to be a brilliant diplomat -
the problem is entirely the same in both cases:
To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Squash, with blossoms still attached,
lie in a red basket
Jodi Cobb/National Geographic Image Collection
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Basil Zucchini Salad
The Pantry - Washington Depot, CT
Gourmet Archives

2 1/2 pounds zucchini, trimmed, scrubbed
1 pint cherry tomatoes, halved
1 cup olive oil
1/3 cup white wine vinegar
1 tablespoon sugar
1 tablespoon Dijon-style mustard
1 small clove garlic, minced
1/4 cup chopped fresh basil leaves

In a food processor fitted with the coarsest grating blade, grate the
zucchini into long shreds, or using a very sharp knife cut the zucchini
into 2-inch fine julienne strips, and in a large bowl combine it with the
cherry tomatoes.
In a blender or food processor combine oil, vinegar, sugar, mustard,
garlic and salt and pepper to taste. Blend mixture until it is smooth.
Add basil and blend dressing for 30 seconds. Pour dressing over
zucchini mixture, toss salad until it is combined well and transfer
it with a slotted spoon to a serving bowl. Serves 6.

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