Zucchini, cos, parmesan and tarragon salad


"Could you print the recipe for The Town Mouse's zucchini and cos salad? It's so fresh and tasty. "
Finlay Borroughs, St Kilda, Vic

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

60 gm day-old crustless sourdough bread, coarsely torn 80 ml (1/3 cup) olive oil 3 small zucchini, thinly sliced lengthways on a mandolin 6 baby cos leaves, coarsely torn 30 gm parmesan, finely grated 1½ tbsp lemon juice 2 tbsp each chervil, mint and flat-leaf parsley 1 tbsp tarragon

Method

  • 01
  • Preheat oven to 180C. Combine sourdough and 50ml olive oil in a bowl, season to taste and toss to combine. Spread on an oven tray and bake, shaking occasionally, until golden (4-6 minutes). Set aside to cool.
  • 02
  • Combine zucchini and cos in a bowl, scatter over a third of the parmesan, add remaining olive oil and the lemon juice, season to taste and toss to combine. Add herbs, toss gently and serve scattered with croûtons and remaining parmesan.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2014

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