Using a vegetable peeler, slice the baby marrows lengthwise into ribbons.
Place in a large bowl and drizzle over the lemon zest, lemon juice, salt and pepper and Saint Sebastian Bay EVOO.
Be careful when mixing to make sure you don’t break the baby marrow ribbons.
Marinate for 10 minutes.
While the baby marrows are marinating, add the red onion to the white wine vinegar. Fry the capers.
Heat a saucepan with the olive oil over medium heat.
Test the oil by adding a piece of caper to the oil.
If it bubbles then the oil is ready.
Fry the capers till crispy and drain on a piece of paper towel.
Drain the red onion from the vinegar.
Top the salad with the pickled onions, capers and micro herbs.
Drizzle with Saint Sebastian Bay Balsamic vinegar. Serve immediately.
Ingredients
Directions
Using a vegetable peeler, slice the baby marrows lengthwise into ribbons.
Place in a large bowl and drizzle over the lemon zest, lemon juice, salt and pepper and Saint Sebastian Bay EVOO.
Be careful when mixing to make sure you don’t break the baby marrow ribbons.
Marinate for 10 minutes.
While the baby marrows are marinating, add the red onion to the white wine vinegar. Fry the capers.
Heat a saucepan with the olive oil over medium heat.
Test the oil by adding a piece of caper to the oil.
If it bubbles then the oil is ready.
Fry the capers till crispy and drain on a piece of paper towel.
Drain the red onion from the vinegar.
Top the salad with the pickled onions, capers and micro herbs.
Drizzle with Saint Sebastian Bay Balsamic vinegar. Serve immediately.
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