Recipe: zucchini and tagliatelle salad

Recipe: zucchini and tagliatelle salad

Ingredients for 4 persons

  • 8 small zucchini
  • juice from 3 limes
  • 15 cl of olive oil
  • 200 g brousse goat cheese
  • 10 Mint leaves
  • fleur de sel, pepper corns, squash and flax seeds

Useful utensils to make this recipe:

Select small, firm and juicy zucchini.

Wash and dry them before passing them to the small hand mandolin of our Mw.T collection.

Arrange the thinly sliced ​​slices in a shallow dish (rather flat gratin) and pour in lime juice.

Pour the olive oil over the zucchini tagliatelle, add salt and pepper.

Sprinkle with chopped mint leaves.

Keep cool with a film for about 2/3 hours.

On exiting the fridge, if the zucchini has leaked water, empty the surplus and correct the seasoning with olive oil and a few drops of vinegar.

Add fresh mint leaves, squash seeds and linseed.

Serve with goat’s brousse or fresh goat cheese sprinkled with freshly ground pepper.

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