Moorish Zucchini Salad - Ensalada De Calabacines A La Morisco

Total Time: 3 hrs 50 mins Preparation Time: 10 mins Cook Time: 3 hrs 40 mins

Ingredients

• 4 -5 tablespoons olive oil
• 1 large garlic clove, halved
• 18 ounces small zucchini, sliced thinly
• 1/2 cup pine nuts
• 1/3 cup raisins
• 3 teaspoons mint leaves, finely chopped
• 2 -3 teaspoons lemon juice (to taste)
• salt
• pepper

Recipe

• 1 heat the oil in a large skillet over medium heat. add the garlic and then let cook until golden to flavor the oil, then remove and discard.
• 2 add the zucchinis and cook, stirring until just tender. immediately remove from the skillet and transfer to a large serving bowl.
• 3 add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. taste and add more oil, lemon juice and seasonings if necessary.
• 4 set aside and let cool completely. cover and chill for at least 3 hours.
• 5 remove from refrigerator 10 minutes before serving.
• 6 *cooks note:.
• 7 this salad is best made with young, tender zucchinis no more than 1 inch thick. if using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. for a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.