Name: Zucchini, cos, parmesan and tarragon salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 - 6
Ingredients: 60 gm day-old crustless sourdough bread, coarsely torn; 80 ml olive oil (1/3 cup); 3 small zucchini, thinly sliced lengthways on a mandolin; 6 baby cos leaves, coarsely torn; 30 gm parmesan, finely grated; 1½ tbsp lemon juice; 2 tbsp each chervil, mint and flat-leaf parsley; 1 tbsp tarragon

Zucchini, cos, parmesan and tarragon salad

Australian Gourmet Traveller recipe for zucchini, cos, parmesan and tarragon salad by The Town Mouse in Melbourne.

Serves 4 - 6

Prep

15M

Cook

10M

Total

25M

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“Could you print the recipe for The Town Mouse’s zucchini and cos salad? It’s so fresh and tasty. “

Finlay Borroughs, St Kilda, Vic

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

60 gm day-old crustless sourdough bread, coarsely torn

80 ml olive oil (1/3 cup)

3 small zucchini, thinly sliced lengthways on a mandolin

6 baby cos leaves, coarsely torn

30 gm parmesan, finely grated

1½ tbsp lemon juice

2 tbsp each chervil, mint and flat-leaf parsley

1 tbsp tarragon

Method

Main

1.Preheat oven to 180C. Combine sourdough and 50ml olive oil in a bowl, season to taste and toss to combine. Spread on an oven tray and bake, shaking occasionally, until golden (4-6 minutes). Set aside to cool.

2.Combine zucchini and cos in a bowl, scatter over a third of the parmesan, add remaining olive oil and the lemon juice, season to taste and toss to combine. Add herbs, toss gently and serve scattered with croûtons and remaining parmesan.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin

Ingredients

Method

Main

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