Zucchini Vegetable Tartare
Cut very thin slices of pumpernickel bread, and spread them with an
almost transparent layer of sweet butter. Arrange the bread around the
bowl of vegetables. Serve thick chunks of garlic sausage, salami, or
pepperoni; squares of feta cheese; and a bowl of plump black Greek
olives along with the tartare of a perfect al fresco lunch beside the
pool or at the beach. This vegetable mixture is much less rich than the
original dish traditionally made with finely chopped or ground raw
steak.
Makes 6 to 8 servings
2 small types of greens zucchini, trimmed and finely chopped
1 small red onion, minced
1 large ripe tomato, peeled, seeded and finely chopped
½ small green bell pepper, finely chopped
3 tablespoons capers, drained and chopped
¼ cup chopped fresh parsley
2 to 3 tablespoons mayonnaise
1 teaspoon Dijon- style mustard
1 large hard cooked egg yolk, mashed
2 tablespoons olive oil
2 tablespoon Worcestershire sauce
Salt and freshly ground black pepper to taste
Hot pepper sauce to taste
Leaf lettuce
1 tablespoon chopped fresh chives
In a medium size bowl, toss together the
zucchini, onion, tomato, bell pepper, and capers.
In a smaller bowl, beat together all the
remaining ingredients, except the lettuce and chives, until thick and
smooth. Stir this mixture into the vegetables.
Taste for seasoning and add salt and
pepper if needed. Add the hot pepper sauce if using. Refrigerate 1 hour
or more. To serve, mound the tartare on a bed of lettuce and garnish
with the chives.
|