Summer Salad

Yesterday I raved about the colours of the vegetables in Whole Foods and today I think I’ll continue on that theme.  I have always said that I don’t really care what the weather’s doing so long as I have the right clothes on, but it is so lovely to see the sun shining, to have bare arms, to wear sandals and to feel warm.  Even in this city of grumpy attitudes I swear there were a few happier faces when I was out (I went to get my nails done – Malaga Wine, a dark red, since you asked).


As a family we all enjoy barbecues and I enjoy preparing the salads to accompany the meat.  I like trying new recipes, and today’s original recipe came from a vegetarian cookbook but I have changed it quite a bit, including a new tweak today.  Yes, for the first time, I am able to post a photo of the finished recipe!  I was particularly interested in this recipe because it includes tarragon.  Tarragon flourishes in our garden and I grew tired of the classic uses for it, that is, with chicken and in a bearnaise sauce.  This recipe’s main ingredient is courgette which I love and lemon juice and olive oil, my favourite dressing.

Today’s recipe is Courgette and Tarragon Salad, a favourite of Tom’s, thoroughly disliked by Andrew, and I’m not sure how Nico and George feel about it.  It is very easy to make and should be left for at least half an hour before you eat it.

Courgette and Tarragon Salad – Ingredients 

(Serves 2)

  • 1 medium courgette
  • 1 large clove garlic, thinly sliced
  • 3 tbspns fresh tarragon, chopped
  • 2 tbspns lemon juice
  • 4 tbspns olive oil
  • Pepper (and salt, if desired)


Wash the courgette and slice very thinly either using a mandolin or a potato peeler.  Put into a bowl.  Add all the other ingredients and mix.  Voila!  It’s ready.


I have a new magic ingredient which I have used the last couple of times instead of the lemon juice and olive oil.  It is a lime infused olive oil which I bought in New Zealand and which is lovely. I’m sure that you can get similar products in London.  I just drizzled the oil over the courgette and it tastes fantastic.


By the way, courgette = zucchini = Italian squash.


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