Mediterranean

Raw zucchini salad with garlic, egg vinaigrette, olives, feta & crispy bacon

Name: Raw Zucchini Salad with Garlic, Egg Vinaigrette, Olives, Feta & Crispy Bacon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 medium zucchini (about 400 g), skin on; 1 tsp salt (for drawing out moisture); 2 garlic cloves, very finely chopped; 1 tbsp red wine vinegar; 1 egg (raw); 1 tsp Dijon mustard; 100 ml olive oil; 60 g green olives, crushed and finely chopped; 80 g bacon, fried crispy and finely chopped; 80 g feta cheese, finely chopped or crumbled; 1 tsp fresh thyme leaves; freshly ground black pepper, to taste

A showstopper summer salad for winter: paper-thin raw zucchini tossed in a raw garlic, egg and olive vinaigrette, topped with feta and crispy bacon.

30 minLiquid GoldQuality Control

What you need

people

How Maurice does it

pan-fry

1
Slice the zucchini paper thin (leave the skin on).
2
Place in a bowl and sprinkle with a little salt. Let it sit so some of the moisture releases.
3
Add very finely chopped raw garlic.
4
Make the vinaigrette: mix vinegar, raw egg and mustard. Then slowly add olive oil while mixing.
5
Crush the olives and chop them very fine. Add them to the vinaigrette.
6
Fry the bacon until crispy. Let it harden and chop it very fine.
7
Pour the vinaigrette over the zucchini. Toss well (yes, you can use your hands).
8
Plate it up. Top with finely chopped feta and the crispy bacon.

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