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Show an Old Dog New Tricks Menu

26 June 2007

Copycat Courgettes
courgette & avocado pappardelle, balsamic vinaigrette

Thanksgiving-in-June Stew
slow-cooked turkey & butternut squash, steamed basmati rice

Copycat Courgettes

An interesting salad concept with a dubious name, ‘Zuchinni Carpaccio’ is not something I ever remember seeing or eating, despite thousands of recipes attesting to a long-standing popularity. Have I been living under a rock? The recent rash of carpaccio-related items in the self-referential circles I frequent by mouse, has, however, been impossble to ignore. I noticed a recipe first in the NY Times, then read Adam‘s take on Clotilde‘s version, and ended up at Nick’s synthesis. Last night, the urge to jump on the bandwagon overcame the inner voice saying that raw zucchini gives me xerostomia, and that TB would never eat undercooked vegetables. To general pseudofoodie shock, it was very good.

    For 2 servings:

  • 1 medium zucchini/courgette, washed and trimmed
  • 1/2 ripe avocado, chunked
  • olive oil and balsamic vinegar, for drizzling
  • kosher salt and freshly ground pepper

Use a vegetable peeler to transform the zucchini into paper-thin strips. Mound strips attractively in two small bowls, and scatter with chunks of avocado. Drizzle 1 tsp olive oil and 2 tsp balsamic vinegar over each bowl, and agressively salt and pepper. Serve immediately.

Note that most of the recipes linked above call for marinating. Pressed for time, I skipped this step. And when we (both) wanted seconds, I made new helpings fresh. It may be that marinating improves the salad, but the marinated-overnight version of this I just ate for lunch seemed a little watery to me.

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