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Zucchine A Fiammifero (Matchstick Zucchini Salad)

ethnic, salads, vegetarian

8 small zucchini, lightly steamed
1 tablespoon olive oil
1 large garlic clove, minced
1 1/2 tablespoon rosemary, minced
1 1/2 tablespoon sage leaves, minced
1 tablespoon lemon juice
1/4 cup olive oil
1 teaspoon salt
1 black pepper

Let the steamed zucchini cool. Warm 1 tb olive oil in a small saute pan over very low heat & add the garlic. Let it sweat so that the flavour infuses the oil. Add the rosemary & sage & let them wilt in the oil for a minute or so. Cut the cooled zucchini into strips the size of kitchen matchsticks & place them in the salad bowl. Whisk together the lemon juice, 1/4 c olive oil, salt, pepper & garlic-herb infused oil. Toss carefully, being extremely careful not damage the fragile zucchini pieces. Serve at room temperature. Carol Field, "Italy in Small Bites"

Yield: 4 servings

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