Mannie's Cold Zucchini Salad
From Drumlin Community Farm
Zucchini
Canola Oil
Minced garlic
Red wine vinegar
Slice zucchini into thin strips lengthwise. Fry lightly in hot oil
until soft throughout. Transfer zucchini to a bowl; salt lightly.
Discard most of the oil in the pan. Add generous amounts of garlic and
sauté lightly. Add red wine vinegar to about ¼ inch in
the pan and bring to quick boil. Toss sauce with squash. Cover and
refrigerate. Ready to serve in a few hours. This is an old recipe and
should be perfected with personal taste and intuition. Quantities are
not fixed.
