Zucchini and Bell Pepper Salad

Ingredients:

675 g (about 1½ lb) very small zucchini

1 red bell pepper, seeded and cut into thin strips

6 tbsp olive oil

Juice and zest of 1 lemon

Fresh basil, finely chopped

Salt and pepper

Pinch of sugar

Whole basil leaves, for garnish

Instructions:

Prepare the zucchini: Trim the ends of the zucchini. Using a small serrated knife or cannelée knife, score stripes along the skin. Cut the zucchini in half lengthwise; if using very small zucchini, leave them whole.

Blanch the vegetables: Place the zucchini and red pepper in boiling salted water and cook for 2 minutes. Drain well.

Prepare the lemon zest: Using a citrus zester, peel thin strips of lemon zest, or peel with a vegetable peeler and cut into thin strips. Blanch the zest in boiling water for 2 minutes.

Make the dressing: Mix the olive oil, lemon juice, finely chopped basil, salt, pepper, and a pinch of sugar. Pour the warm dressing over the vegetables while still warm.

Garnish and serve:

Sprinkle the lemon zest strips over the vegetables and garnish with whole basil leaves. Serve immediately.