Zucchini And Dill Salad

By The New York Times

Total Time
20 minutes, plus cooling time
Rating
4(34)
Comments
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This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence mightily.

Featured in: FROM START TO FINISH, ZUCCHINI MEAL

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Ingredients

Yield:4 to 6 servings
  • 4medium zucchini, about 1½ pounds
  • 2tablespoons imported mustard
  • 1tablespoon red-wine vinegar
  • ⅓cup corn, peanut or vegetable oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1tablespoon finely chopped dill
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

133 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 312 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim off ends of zucchini. Cut crosswise into ¼-inch-thick slices. There should be about 6 cups.

  2. Step 2

    Bring enough water to boil to cover slices. Add slices and simmer 1½ minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.

  3. Step 3

    Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.

  4. Step 4

    Add zucchini slices and toss to blend. Serve.

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Ratings

4 out of 5
34 user ratings
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Comments

Genny

Made July 20, 2016 with grilled steak. Used 1/4 cup EVOO, 1 Tb Dijon and 1/2 tsp red wine vinegar to 1 1/2 lbs zucchini and 1 Tb minced dill. Too much mutard to our taste even though I essentially cut the amount suggested in half. Would add 1/2 the amount of mustard next time. The dill was great!

Emily

I loved this recipe. Great way to use up extra summer zucchini. I would recommend using olive oil and a bit of lemon juice and zest!

Genny

Made July 20, 2016 with grilled steak. Used 1/4 cup EVOO, 1 Tb Dijon and 1/2 tsp red wine vinegar to 1 1/2 lbs zucchini and 1 Tb minced dill. Too much mutard to our taste even though I essentially cut the amount suggested in half. Would add 1/2 the amount of mustard next time. The dill was great!

Mimi

When indicating "imported" mustard, is that Dijon-style or whole grain German style?

David Look

It's up to you, either will work.

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