5-2 Recipes: Courgette (Zucchini) Agrodolce Recipe

Serves 6.

Prep time: 10 minutes - Cook time: 5 minutes

Julienning summer squash can be a bit time intensive, you can

 certainly do a version of this with very thin coin-shaped slices

 instead. I used a mandolin to make quick work of it all.

3 tablespoons white wine vinegar
2 tablespoons runny honey
2 small garlic cloves, minced
1/4 teaspoon fine grain sea salt, plus more to taste
3 tablespoons extra-virgin olive oil

1 small red onion, finely sliced, soaked in ice water
1 large courgette ( zucchini), julienned

1 cup / 4 ounces toasted walnuts, roughly chopped
2/3 cup / 1 ounce toasted coconut flakes
3 dates, pitted and chopped
to serve: micro greens or chopped herbs

Combine the vinegar, honey, garlic, and sea salt in a small

 saucepan over medium heat. Stir constantly until it comes

together, remove from heat, and let cool for a few minutes.

 Whisk in the olive oil.

Drain the onions, and pat dry. In a large bowl, combine the

 courgette and onion together, pour over the vinegar mixture,

 toss well, then taste and add more salt to taste. Set aside

 for a few minutes. Alternately, you can move it to the

 refrigerator until you're ready to serve.

Before serving, toss the courgette mixture with the walnuts,

 coconut flakes, and dates, then finish with a generous

 sprinkling of herbs or micro greens.

source:

http://www.101cookbooks.com/archives/zucchini-agrodolce-recipe.html