Sig's Courgette Salad with Dolcelatte

Name: Sig's Courgette Salad with Dolcelatte
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 small courgettes, peeled and sliced either length or widthways, I use a potato peeler for skinning and slicing.; 1 tbsp raspberry vinegar; 1 1/2 tsp good olive oil; 2 good pinch each of dried, tarragon, wild garlic ( or use garlic chives if wild garlic not available) and fresh cracked black pepper; 1 pinch each of chilli flakes and salt or salt substitute to taste.; 1 handful each of rocket, baby and red chard salad leafs

Sigrun @sigrun

German, living in England

I had leftover small courgettes (zucchini) and salad leafs. I just thought why not come up with something new. My creation:)

Sigrun @sigrun

German, living in England

I had leftover small courgettes (zucchini) and salad leafs. I just thought why not come up with something new. My creation:)

Saved

Ingredients

20 mins

2 servings

4 smallcourgettes, peeled and sliced either length or widthways, I use a potato peeler for skinning and slicing.
1 tbspraspberry vinegar
1 1/2 tspgood olive oil
2good pinch each of dried, tarragon, wild garlic ( or use garlic chives if wild garlic not available) and fresh cracked black pepper
1 pincheach of chilli flakes and salt or salt substitute to taste.
1handful each of rocket, baby and red chard salad leafs

Saved

Steps

20 mins

1

Peel and slice courgettes thinly
2

Make dressing with olive oil, vinegar, tarragon and wild garlic .
3

Add the salt and chilli flakes
4

Mix courgettes with dressing stand aside for about ten minutes
5

Arrange the salad leafs on a plate and top with the marinated courgettes. Pour over any remaining juices.
6

Cube the Dolcelatte very finely, scatter over the courgettes that have been arranged on top of the salad leafs.