Thursday, October 05, 2006

Zucchini and Carrot Cooked Salad

  • 2 cleaned and peeled carrots
  • 2 cleaned zucchinis
  • pinch ground cumin
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Salt and pepper to taste.

Using your vegetable peeler, cut long strips on your carrots and do the same with your zucchini to make linguine sized strips. Bring water to a boil in two sauce pans and quickly blanch your carrots and your zucchini separately. The zucchini will take about 3 minutes and the carrots, 5. Once blanched, drain both and place in serving bowl. Drizzle with oil and vinegar, sprinkle cumin, salt and pepper to taste. Serve immediately. It serves 4.

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