Zucchini salad

Zucchini salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 tablespoons olive oil
4 golden shallots, finely chopped
500g zucchini, thinly sliced
1 teaspoon paprika
1/4 teaspoon sugar
2 tablespoons red or white wine vinegar
freshly ground black pepper
salt
1 teaspoon dill seeds
or 1 teaspoon fresh dill, chopped, plus extra to garnish

Method

  1. Heat olive oil in a deep frying pan, add shallots and zucchini and sauté over gentle heat for 2–3 minutes or until zucchini are tender but still crisp. Add paprika, sugar, dill seeds or fresh dill, vinegar, salt and pepper. Toss through and cook for 1 minute longer. Cool, then chill before serving, garnished with extra chopped fresh dill.
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