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

Marinated Courgettes with a Herb Vinaigrette
 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._

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