Piece of life
Back from vacation, we found Montreal in a heat wave. Feels like 40°C (104°F), imagine how do we feel inside [Canadian buildings are made to maintain heat]. So oven and hotplates remain on standby, I avoid cooking with these temperatures. Our meals are mainly composed of salad, raw vegetables, canned beans, tuna rillettes or ham. I made a small exception to cook quail eggs for the kids [4 min in boiling water, it’s ok]. So I’ll take this opportunity to share with you some simple no-cook recipes, very practical for hot summer days.
About the zucchini salad
It is rare that we think of eating raw zucchini. Yet, they are delicious with their light hazelnut taste. I can even get the kids to eat them [I have to cut them into spaghetti, but it works like a charm]. You can cut them into thin slices, strips, spirals or julienne, it’s up to you. Ideally, use a mandolin [watch your fingers] but if you have the patience, you can also cut them with a knife.
Zucchini salad (raw)
Équipements
- Mandoline (optional but useful)
Ingredients
- 3 zucchini (yellow or green)
- 2 green onions
- 1/2 to 1 lemon juice
- 1/4 bunch of fresh coriander
- olive oil
- salt & pepper to taste
Instructions
- Slice the zucchini thinly (into rounds, strips, spirals or julienne).
- Chop the green onions (whole).
- Chop the coriander.
- In a bowl, combine the sliced zucchini, chopped onions and chopped coriander.
- Drizzle with lemon juice and olive oil. Add salt and pepper to taste.
