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Marinated Courgettes with a Herb Vinaigrette
If you grow courgettes then this recipe is superb for serving the ones that – if you don't keep a sharp eye on them – become baby marrows overnight. If you don't, then this is still a superb way to serve courgettes as a salad with cold cuts.
Serves 4
Ingredients
1 lb (450 g) courgettes
Maldon sea salt
For the herb vinaigrette:
1 teaspoon snipped fresh chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh parsley
1 teaspoon fresh rosemary leaves, bruised and finely chopped
1 clove garlic, peeled
1 level teaspoon Maldon sea salt
1 rounded teaspoon wholegrain mustard
2 tablespoons white wine vinegar
4 tablespoons olive oil
freshly milled black pepper
You will also need a steamer.
To prepare the courgettes, trim off the stalky ends and, if they are small, simply slice them in half lengthways; if they are larger, cut them in 4 lengthways. Then place them in the steamer, pour in some boiling water, sprinkle the courgettes with a little salt and let them cook, covered, for 10-14 minutes, depending on their size – they need to be firm but tender.
Meanwhile, prepare the dressing by pounding the garlic with the salt in a pestle and mortar until it becomes a creamy paste. Now work in the mustard, then the vinegar and a generous amount of black pepper. Next add the oil and give everything a good whisk, then add the herbs. When the courgettes are ready, remove them to a shallow serving dish, then pour the dressing over them. Allow them to get cold, then cover with clingfilm and leave in a cool place or the fridge for several hours, turning them over in the marinade once or twice. These still taste good after 3 days, so you can make them in advance if you prefer.
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
