Matchstick Zucchini Salad
Yield: 8 Servings  VG, VN, WF, GF, DF, SoF, EF

16 sm Zucchini, lightly steamed 2 tb Olive oil 2 lg Garlic clove, minced 3 tb Rosemary, minced 3 tb Sage leaves, minced

2 tb Lemon juice 1/2 c Olive oil 2 ts Salt Black pepper

Let the steamed zucchini cool.  Warm 1 tb olive oil in a small sauté pan over very low heat and add the garlic.  Let it sweat so that the flavour infuses the oil.  Add the rosemary & sage & let them wilt in the oil for a minute or so.

Cut the cooled zucchini into strips the size of kitchen matchsticks and place them in the salad bowl. Whisk together the lemon juice, 1/4 c olive oil, salt, pepper and garlic-herb infused oil.  Toss carefully, being extremely careful not damage the fragile zucchini pieces.  Serve at room temperature.

Winter 1999-2000 Vegetarian Holiday Feast
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