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.
|Need help with conversions?|
|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._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Minestrone with Macaroni
- Roasted Tomato Soup with Puree of Basil and Olive Croutons
- Roasted Butterflied Tiger Prawns in Garlic Butter
Flavours of France plus win Le Creuset cookware
11 Dec 2013 23:32
11 Dec 2013 20:10
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
11 Dec 2013 21:32
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54