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Categories:
red zucchini scallions eggs red wine vinegar mustard vegetable oil garlic anchovy paste salt freshly ground pepper
Viewed: 33 - Published at: 3 years agoIngredients
- 4 red, ripe tomatoes, about 2 pounds
- 4 to 6 small zucchini, about 1 pound, trimmed
- 1 bunch scallions, trimmed
- 4 hard-cooked eggs, cut lengthwise into quarters
- 3 tablespoons red-wine vinegar
- 2 tablespoons Dijon-style mustard
- 6 tablespoons vegetable oil
- 1 teaspoon finely minced garlic
- 1 teaspoon anchovy paste
- Salt to taste, if desired
- Freshly ground pepper to taste
Method
- Cut away cores of tomatoes.
- Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds.
- Peel tomatoes and cut into 1-inch or slightly larger pieces.
- There should be about 4 cups.
- Cut zucchini into thin 1/4-inch thick rounds.
- There should be about 3 cups.
- Bring enough water to the boil to cover zucchini pieces when added.
- Add zucchini and cook about 1 1/2 minutes.
- Drain and run briefly under cold water.
- Drain well and set side.
- Cut scallions crosswise into small pieces.
- There should be about 1 cup.
- Put tomatoes in a large bowl and add zucchini, scallions and eggs.
- Put vinegar and mustard in separate bowl.
- Start beating while gradually adding oil.
- Beat in garlic, anchovy paste, salt and pepper.
- Pour this over vegetables and toss to blend.
