Courgettes à la Joséphine

Blog Provençal cuisine

Our daughter is turning into an amazing cook and loves experimenting with flavours, textures and colours. This starter is a very simple but tasty and attractive dish that Josie created whilst simultaneously destroying our kitchen (her creative powers seem to be inversely proportional to her ‘cleaning up after herself’ powers). But we don’t care if she turns out food like this.

The greatest thing about this light starter is it’s simplicity and speed to prepare.

Per person:

– Half a large courgette (or a full smaller one)
– 4 cherry tomatoes
– Parmesan cheese (grated or finely shaved)
– Olive Oil
– Lemon Juice
– A pinch of Salt

Wash the courgettes and tomatoes.  Shave the courgettes with a veg peeler or mandolin into long strips (full width) and slice the cherry tomatoes in two.  Prepare the vinaigrette in a bowl: Olive Oil, Lemon Juice,  salt &  pepper, then add the courgettes only.  Let them marinade for 15 minutes – the vinaigrette needs to soak in really well to soften them and bring out flavour.  Then add the cherry tomatoes and give it a gentle turn.  Then dress it nicely on a plate and shave some parmesan over everything.  Simple and gorgeous; and of course you can add some Bresaola or a nice jambon sec to it if you want it to be a bit more substantial.  Josie hopes you enjoy this dish and wishes you bon appetit!

Stephen Cronk
The author: Stephen Cronk

I became captivated with the world of wine whilst on a visit to the Barossa Valley during my gap year in Australia. I went on to join a London wine merchant and studied wine for several years before starting my own wine business at 24. I sold the business aged 30 and went into Telecoms for 15 years, during which time I began cooking up the plan to create Mirabeau.

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