Zucchini Tomato Parsley Salad
This simple salad makes the most of the late summer harvest, and therefore shows up on our table every year around this time. With a grilled piece of fresh fish and a couple of ears of fresh Maine corn, dinner doesn't get much better than this.
4 small-diameter zucchini
2 thin slices red onion, halved
1 ripe tomato, cut in wedges
6 stalks fresh flat leaf parsley
salt to taste
1 T balsamic vinegar
3 T extra virgin olive oil
1 tsp salt
1/2 tsp hot sauce
1 T dijon mustard
1 T fresh tarragon, minced
1 medium clove garlic, peeled, crushed
Wash and cut the zucchini in thin disks. Blanche in rapidly boiling salted water until just starting to be tender, about 4 minutes. Shock in ice water to stop cooking. Drain and sprinkle with a little salt to taste.
Separate parsley leaves from stalks and discard stalks.
To make dressing, combine all ingredients and whisk until emulsified. Correct seasoning.
To assemble and serve, remove the garlic clove from the dressing. Mix together the zucchini, the onion and the tomato in a bowl, pour the dressing over the salad and toss gently. Top with the parsley leaves.