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.
The Delia Online Cookery School: See the intro to our Cookery School, just click the image to watch.
The Delia Online Cookery School: Watch how to make a Basic Vinaigrette dressing Vinaigrette with Chopped Herbs for summer salads. Half Sherry Vinegar and Balsamic Vinegar, and a no-vinegar dressing which uses lemon juice instead. Press the recipe image play.
This recipe is from Delia's Vegetarian Collection. Serves 4
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.