I've posted this before, I think, but now that the courgette season has begun, here's a reminder - it's that good.
Slice courgettes lengthwise using a mandoline, or a potato peeler (messier and slightly slower, but just as good). The slices need to be as fine as you can make them, almost transparent is best.
Chop herbs, whatever you've got: parsley obviously works well, perhaps tarragon, maybe even a little basil. Toast a handful of pine nuts in a non-stick pan.
Meanwhile, make a vinaigrette using olive oil, lemon juice, honey, salt and pepper. I often put in finely grated lemon zest as well (this is the work of a second if you have a Microplane grater, and if you haven't - well, it will transform your kitchen, no exaggeration).
Mix it all together. Delicious - essence of summer.
Here's the old post on the same subject - just looked it up. I'm amazed to find that I am still making this the same way, usually recipes evolve (often for the worse) over time, and I've been making this regularly for two summers, this is the third.
Behind the scenes - working on October Gardens Illustrated linocut - Each month I look forward to an email from David at Gardens Illustrated magazine with an attached text file of Frank Ronan's latest column. Sometimes ther...
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