Friday, 7 January 2011
Polpo's courgette salad
I don't like courgettes. Not usually unless they are deep-fried and covered in salt. Otherwise, they are just water in fancy dress.
But this salad really makes the best of them and it is really very delicious. I pinched it off Polpo, which for those who don't know, is like a tapas-y style Venetian restaurant in Soho, which is very hip at the moment. Raw and cut into strips, the courgettes retain a meaty, interesting flavour that you kill almost immediately if you boil them.
And (although my photo is typically shit, I'm getting my other camera fixed soon, I promise) it looks pretty, if that's your thing.
The ingredients look quite unpromising, but altogether they make a very delicious thing, which is simple to assemble and everyone likes it.
Polpo's Courgette Salad for 2
1 large courgette
about 20 parmesan shavings (you could also use pecorino)
the juice of half-to-3/4 of a lemon
the best quality olive oil you can get your hands on
1 Cut the courgette into strips using a speed peeler or a japanese mandolin
2 Put in a serving dish and pour over a few glugs of olive oil, the cheese, salt and lemon juice. Mix around to combine - it's easiest to do with your hands although you do get them totally covered in olive oil
This is really nice with something rich, maybe a rose veal chop, or chicken schnitzl.