|
This salad is full of the taste of summer, with a mix of textures and flavors. The zucchini are cut in thin pasta-like ribbons and marinated rather than cooked. For a heartier dish, fettuccini could be added
For the vegetables
2 pounds fresh cranberry or other beans, shelled (in spring, you can use peas and or favas)
8 cups water
3/4 teaspoon salt
1 pound thin, tender haricot verts, trimmed
4 medium zucchini
For the Marinade
½ teaspoon salt
2 cloves garlic
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/3 cup julienned basil leaves
To Finish
2 to 3 tablespoons fresh lemon juice
½ teaspoon salt
1/3 cup julienned basil leaves or whole baby basil leaves
1/2 teaspoon freshly ground black pepper
2 ounces Parmesan cheese, shaved into curls
15 anchovy fillets, preferably olive-oil packed (optional)
Bring 8 cups of water and 1/2 teaspoon of salt to a boil over medium-high heat. When it is boiling, add the shelled beans and cook about 8 minutes, just until tender. Do not overcook. Drain and let cool.
Boil the haricot verts just until tender, about 3 minutes. Rinse under cold running water, drain and set aside.
Using a vegetable peeler, peel the zucchini. Still using the vegetable peeler, cut the meat of the zucchini into long, thin, fettuccini-like ribbons. Set aside.
Put the garlic and the salt in a bowl, and using the back of a fork or a pestle, crush them into a paste. Still using the fork, incorporate the olive oil, and then the lemon juice and the pepper. Put this mixture in a large bowl and add the beans, haricot verts, the uncooked zucchini ribbons, and the basil. Turn well to coat, them cover and refrigerate overnight. Marinating the vegetables will dilute the marinade, so before serving the seasonings must be adjusted.
To prepare for serving, first taste the vegetables, then add some additional lemon juice, salt, pepper, and basil until the vegetables are well-seasoned to your taste. They should not be bland. Add about half the Parmesan curls, and all but 4 or 5 of the opitional anchovies, and turn well.
To serve, put in a serving bowl or on a platter, top with the remaining optional anchovies and Parmesan cheese curls. Serves 6 to 8
|
