Moorishzucchinisaladensaladadecalabacinesalamorisco Recipes

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MOORISH ZUCCHINI SALAD - ENSALADA DE CALABACINES A LA MORISCO



Moorish Zucchini Salad - Ensalada De Calabacines a La Morisco image

The combination of toasted pine nuts and plump raisins has featured in Spanish recipes since the Moors ruled the Iberian Peninsula from AD 711 - 1492. This versatile chilled salad can be spooned onto bread slices as tapas, served as a first course on a bed of salad greens or as an accompanimenrt for roast chicken as part of a summer buffet. Make this at least 4 hours in advance so the flavors can blend. From the book "World Food SPAIN" by Beverly Leblanc. Cooking time includes chilling time.

Provided by gemini08

Categories     Vegetable

Time 3h50m

Yield 6 plates, 4-6 serving(s)

Number Of Ingredients 9

4 -5 tablespoons olive oil
1 large garlic clove, halved
18 ounces small zucchini, sliced thinly
1/2 cup pine nuts
1/3 cup raisins
3 teaspoons mint leaves, finely chopped
2 -3 teaspoons lemon juice (to taste)
salt
pepper

Steps:

  • Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard.
  • Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl.
  • Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.
  • Set aside and let cool completely. Cover and chill for at least 3 hours.
  • Remove from refrigerator 10 minutes before serving.
  • *Cooks note:.
  • This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.

Nutrition Facts : Calories 293, Fat 25.5, SaturatedFat 2.8, Sodium 12.5, Carbohydrate 16.3, Fiber 2.4, Sugar 11, Protein 4.3

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