Cruise ship recipe for:
TOMATO AND ZUCCHINI SALAD
from:
Chef Chef Jacque Pépin
Here Chef Jaques Pépin, executive Culinary Director
for
Oceania Cruises shares a special recipe for Prow's Edge Cruise Magazine
Tomato and Zucchini Salad
A Jacques Pépin Recipe
“A very simple traditional French dish that is exceptional when made with fresh seasonal tomatoes, tomatoes Provençal is a summer must for us.” – Jacques Pépin Yield: 8 servings
Cut a large, firm zucchini crosswise into 3-inch chunks, then stand the chunks on end, and cut them lengthwise into 1/2 - inch slices, stopping when you reach the seeds and discarding that seedy center.
Stack the slices, and cut into zucchini sticks. You will have about 2 cups of julienned zucchini.
Season with about 1/4 teaspoon of salt, toss it with the zucchini, and set aside. Within 10 or 15 minutes, the zucchini becomes wet and softens somewhat.
Use 2 or 3 large, freshly tomatoes that contains a minimum of seeds. Cut the tomatoes crosswise, parallel to the stem, into 1/2 - inch-thick slices (I like fairly thick tomato slices), and arrange them flat or slightly overlapping on the platter.
Top with a good cup of very thinly sliced red onion. Onions come out of the garden at about the same time as tomatoes, and I particularly like the long torpedo red onions which are mild when fresh.
Sprinkle liberally with salt and freshly ground black pepper.
Drain the zucchini of any excess liquid, and sprinkle it on top of the tomatoes and onions. Before serving, douse the salad generously with the best possible olive oil and a little red wine vinegar.
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