MOORISH ZUCCHINI SALAD - ENSALADA DE CALABACINES A LA MORISCO
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
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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Precious Tshinga
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Hope Lemaster
[email protected]I found the zucchini to be a bit too crunchy. I would recommend cooking it for a little longer.
Youssef Amr mohamed
[email protected]The salad was a bit bland. I would recommend adding some more spices or herbs to the dressing.
Alomgir sekh Alomgir
[email protected]This salad is a bit too tangy for my taste. I would recommend using less vinegar in the dressing.
Saima36 Manzoor
[email protected]I love the combination of zucchini, onion, and tomato in this salad. The dressing is also very good.
Fairy Jay
[email protected]I followed the recipe exactly and the salad turned out perfectly. I will definitely be making this again.
Diamond Black
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved the unique flavors and textures.
rex tucker
[email protected]This salad is a great way to use up zucchini from the garden. It's also a healthy and delicious side dish or light lunch.
Tanha Janana
[email protected]I was pleasantly surprised by how easy this salad was to make. I had never cooked zucchini before, but the instructions were very clear and easy to follow. The salad turned out great and was a hit with my family.
SuperKargo Gaming
[email protected]This Moorish Zucchini Salad is a delightful blend of flavors and textures. The zucchini is cooked perfectly and has a nice bite to it. The dressing is light and tangy, with a hint of sweetness from the honey. I love the addition of the pine nuts and