500 g (1 lb) zucchini
1/2 cup bottled Italian dressing
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green capsicum
2 spring onions, finely chopped
3 tablespoons finely chopped pickles (gherkins, onions, pimiento)
salt
freshly ground pepper
crisp lettuce leaves for serving
1/2 cup bottled Italian dressing
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green capsicum
2 spring onions, finely chopped
3 tablespoons finely chopped pickles (gherkins, onions, pimiento)
salt
freshly ground pepper
crisp lettuce leaves for serving
method
1. Wash zucchini, and slice thinly.
2. Place in a frying basket and plunge into boiling, salted water.
3. Boil rapidly for 3 minutes (timed after water returns to the boil).
4. Stir zucchini gently while blanching. Lift out and drain well. Place in bowl.
5. Add remaining ingredients except lettuce, seasoning to taste with salt and a good grind of black pepper.
6. Cover and leave in refrigerator several hours or overnight.
7. Serve in a bowl lined with crisp lettuce leaves.
2. Place in a frying basket and plunge into boiling, salted water.
3. Boil rapidly for 3 minutes (timed after water returns to the boil).
4. Stir zucchini gently while blanching. Lift out and drain well. Place in bowl.
5. Add remaining ingredients except lettuce, seasoning to taste with salt and a good grind of black pepper.
6. Cover and leave in refrigerator several hours or overnight.
7. Serve in a bowl lined with crisp lettuce leaves.
serving amount
serves: 4 - 6
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