*  Exported from  MasterCook  *
              Wilted Zucchini Salad with Mustard Seed Dressing
 Recipe By     : Judith’s Olney’s FARM MARKET COOKBOOK
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Mcrecipe
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      small         crisp zucchini -- washed and stemmed
    2      teaspoons     salt
    4      tablespoons   olive oil
    1      small         sweet red onion -- sliced thin
    2      teaspoons     Pommery or other seeded mustard
    2      tablespoons   red wine vinegar
    2      tablespoons   minced fresh parsley
                         freshly ground black pepper
 Slice the zucchini paper-thin. Sprinkle with the salt, refrigerate, and
 leave to drain in a bowl for 30 minutes.
 Heat 2 tablespoons of the olive oil in a frying pan and saute the onion
 until it is just tender/limp. Leave to cool.
 In a bowl, whisk together the mustard, vinegar, parsley, the remaining 2
 tablespoons of oil, and ground pepper to taste. Stir in the onion.
 Gather up the zucchini in handfuls and press and squeeze as hard as
 possible (work over a sieve or colander), until the vegetable slices are
 limp and dry.
 Combine the zucchini and onion and serve the salad just slightly chilled.
 This holds nicely for a day or two. 
 Small-Town Market: Carrboro Market, North Carolina. Judith’s Olney, 1991,
 Farm Market Cookbook (Doubleday, 0385410964)
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