ZUCCHINI SALAD WITH PINE NUTS AND LAVENDER INFUSED OIL

zucchine2

This is my last minute entry for Lisa’s and Kelly’s event Salad Stravaganza, the deadline is today and as usual I have been a devote procrastinator, finding myself running with my tongue hanging out of my moth like a flapping necktie in order to make it on time. But here it is, it’s before noon on the 25th of June so I can’t really say that this is in the last minute, there’s still plenty of time before the bells chime midnight. I wanted to make a special salad for Lis because she’s a special person I think, she was there for me when my father had died, sharing her own experience and making me feel less alone in my acute grief. (There were other as well who reached out to me, you know who you are and I thank you all, it really made me feel better and less lonely! Thanks a lot for caring so much. S..t, now I got a nodo alla gola as you say in Italian or a lump in the throat so better get on with this.) I have never met her but one day, when I finally make my tour of the US, I hope to meet up with her somewhere!
This salad is for lavender lovers, if you don’t like it that much I think that you may feel that it tastes like soap but personally I enjoyed this simple salad very much but then I love lavender in any form. I had been given these really fresh zucchini from a neighbour’s garden (why keep your own when your neighbours do?) so it was easy to decide the base of the salad.

zucchine9

ZUCCHINI SALAD WITH PINE NUTS AND LAVENDER INFUSED OIL
2-3 servings

2-3 firm and not too big zucchini
100 ml / 0.42 cup very good extra virgin olive oil
Lavender, I used fresh leaves and some flowers, save some as decoration. You have to decide on the amount yourself, I used about 5 flowers and 10-15 leaves.
3-4 tbsp pine nuts
Salt

– Put the oil together with the lavender in a small pan and heat it up very gently, it mustn’t get too hot. Leave it to cool down.
– Slice the zucchini really finely, the best thing to do is to use a mandolin! Put it in a bowl and add the olive oil, I kept the lavender in it until I served it. Leave it to marinated for 30 minutes or more.
– Add a little salt, go easy on it, mix and put the salad on either a large plate or on several small ones, sprinkle the pine nuts and the small lavender flowers over the plate.
– Serve!

zucchine8

L