Zucchini Salad

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

One Sunday morning when my son David was about 5, we
were attending a church in our community. It was common
for the preacher to invite the children to the front of the church
and have a small lesson before beginning the sermon. He
would bring in an item they could find around the house and
relate it to a teaching from the Bible. This particular morning,
the visual aid for his lesson was a smoke detector. He asked
the children if anyone knew what it meant when an alarm
sounded from the smoke detector. My child immediately
raised his hand and said, "It means Daddy's cooking dinner."

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                            TODAY'S RECIPE
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Green leafy salads are a rarity in Mexico where cold vegetable
dishes called "ensaladas" are often served as a vegetable side
dish or main dish for a light meal.

Zucchini Salad (Ensalada de Calabacitas)

4-6 medium zucchinis (courgettes), thickly sliced
4-6 scallions (spring onions), green and white parts, thinly sliced
2 canned poblano chiles, cut into thin strips
2-3 avocados, peeled and coarsely chopped
2/3 cup (160 ml) olive oil
1/3 cup (80 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Cook the zucchini in boiling salted water until cooked but still
firm and crisp, about 5 to 6 minutes. Drain, chop coarsely, and
cool to room temperature. Combine the zucchini, scallions,
chiles, and avocados in a large bowl. Whisk together the oil,
vinegar, mustard, salt, and pepper and pour over the vegetables.
Toss gently to combine and serve on lettuce leaves.
Serves 4 to 6.
Received on Wed Nov 17 00:02:36 2010