Zucchini Salad

Mm, something smells really good in my kitchen right now! I'm baking something very special for my third blog-aversary, which is tomorrow. That's right - three years of blogging! Anyway, it's something I've gotten a ton of requests for, but never made before. Curious? Check back tomorrow.

For now, something real simple. It's another recipe that I've tried from Pink! and just like the others, it's lovely. This is a very easy veggie side dish that takes virtually no time at all to make. It's easy to scale, too, if you want to make lots, or just one serving.

Zucchini Salad

1 zucchini, about 350 g
2 tbsp olive oil
1 tbsp red wine vinegar
flaky sea salt
2 tsp dijon mustard
1 clove of garlic, small
2 tbsp fresh tarragon, finely chopped
black pepper

Peel the zucchini and discard the peel. Keep on peeling fine strips, and place in a bowl or on a plate. Whisk olive oil and vinegar with mustard, minced garlic and sea salt for the dressing. Add the tarragon. Drizzle over the zucchini and finish with a good deal of black pepper.

Recipe in Swedish:
Zucchinisallad