One of my go-to salads is marinated zucchini. I’ve done it before, and I didn’t invent it, but I’m on my way to reinventing it. Here’s attempt numero uno:
1 medium zucchini, thick julienne (wide tooth blade on a mandoline)
Juice of 1/2 lemon
2 tbsp evoo
1/2-1 small garlic clove, grated
1/4 tsp red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 tsp fresh thyme
3/4 tsp cumin
1/4 cup golden raisins, soaked in hot water and drained
Combine all ingredients and allow the salad to marinate anywhere from 15 minutes to 2 hours, depending on how tangy you like it.
I can’t get enough of this salad. My friend and classmate, Sonia, introduced me to this ridiculously simple side dish that takes no more than 10 minutes to throw together.
Shred carrots (I used my trusty food processor and it took, oh, about 5 seconds) and combine with just enough mayonnaise to coat the carrots. Add grated garlic (lots. I mean it. Like, one decent size clove per carrot), S & P and eat. It gets even better as it sits, so make a ton and enjoy leftovers throughout the week.
I am completely obsessed. I can’t get enough. And though it has mayo, it’s not enough to make it a heavy, gluttonous ordeal, making it easier for me to do more than just eat in my underwear.