Saturday night we went to dinner and a show. The restaurant we had dinner at had a zucchini salad that was really good. This salad was being served as a side to the Salmon, but I had it as a side to my burger. I think due to the strong lemon flavor it should be served with fish. However, this evening I served it with a Rib eye steak and roasted corn on the cob.
Ingredients
4 medium zucchini
1 medium red onion
Juice and zest of 3 medium lemons
Salt and Black Pepper to taste
1/3 cup olive oil
If you have a food processor use the shredder blade and shred the zucchini and onion.
Using a hand grater, zest the lemon. Be careful not to get too much of the pith (the white part under the yellow). In a small bowl combine the juice of the lemon and the olive oil. Whisk in the salt, black pepper and the lemon zest. Pour over zucchini and onion. Allow to marinate for at least 2 hours.
Ingredients4 medium zucchini
1 medium red onion
Juice and zest of 3 medium lemons
Salt and Black Pepper to taste
1/3 cup olive oil
If you have a food processor use the shredder blade and shred the zucchini and onion.
Using a hand grater, zest the lemon. Be careful not to get too much of the pith (the white part under the yellow). In a small bowl combine the juice of the lemon and the olive oil. Whisk in the salt, black pepper and the lemon zest. Pour over zucchini and onion. Allow to marinate for at least 2 hours.
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