Zucchini White Bean Salad Recipe
Ingredients
| Zucchini | 4 (Salad) | |
| Carrots | 2 (Salad) | |
| Scallions | 1 Bunch (100gm), sliced (Salad) | |
| Red onion | 1 Small, minced (Salad) | |
| White beans | 1 Cup (16 tbs), cooked (Salad) | |
| Watercress | 1 Bunch (100gm) (Salad) | |
| Olive oil | 3 Tablespoon (Dressing) | |
| Cider vinegar | 1/4 Cup (16 tbs) (Dressing) | |
| Tarragon | 1/2 Teaspoon (Dressing) | |
| Garlic | 2 Clove (5gm) (Dressing) | |
| Dry mustard powder | 1/2 Teaspoon (Dressing) | |
| Salt | 1/2 Teaspoon (Dressing) | |
| Black pepper | 1 Teaspoon (Dressing) | |
| Greek olives | ||
Directions
MAKING
1. In a salad bowl mix all the ingredients well.
2. In another bowl whisk the dressing ingredients and pour it on the salad.
3. Toss so that the ingredients mix well. Check to separate all the zucchini slices.
4. Stand the salad for many hours in the refrigerator.
FINALIZING
5. Taste to adjust the seasonings.
SERVE
6. Serve Zucchini White Bean Salad garnished with olives and serve at room temperature.
1. In a salad bowl mix all the ingredients well.
2. In another bowl whisk the dressing ingredients and pour it on the salad.
3. Toss so that the ingredients mix well. Check to separate all the zucchini slices.
4. Stand the salad for many hours in the refrigerator.
FINALIZING
5. Taste to adjust the seasonings.
SERVE
6. Serve Zucchini White Bean Salad garnished with olives and serve at room temperature.
Chef
