Courgette Salad

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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Method

Cut unpeeled courgettes into thick slices or quarters and blanch in boiling salted water for 6 to 8 minutes. Drain well and chill. Just before serving, place courgettes in a salad bowl; add a well-flavoured French dressing and sprinkle lightly with finely chopped parsley, chervil or tarragon.