Products used for this recipe
Ingredients
Ingredients:
8 large zucchini
3/4 teaspoon salt
2 tablespoons of fresh lemon juice
dressing
1/2 teaspoon red pepper flakes
2 cloves of garlic
1 teaspoon black peppercorns
3 Delicius anchovy fillets
2 tablespoons of freshly squeezed lemon juice
1/3 cup Colavita extra-virgin olive oil
2 cups of pitted black olives, chopped
2 tablespoons of finely-chopped parsley
2 tablespoons Regina Molisana capers, chopped
1/3 cup diced red bell pepper
2 tomatoes, diced
4 Regina Molisana sundried tomatoes, chopped
Steps
Salad:
Cut the zucchini into long, thin julienne strips. Place them in a large bowl with the lemon juice and salt. Stir well and let sit for 15 minutes. Drain in a colander afterwards for at least 15 minutes.
Dressing:
Add the pepper flakes, peppercorns, garlic and anchovies in a mortar. Grind with a pestle until they make a paste. Add in the lemon juice and olive oil and mix well. Add the remaining ingredients in a medium bowl. Pour in the sauce from the mortar and add in the zucchini. Toss gently to coat the zucchini with dressing.
