Normally, I am not someone who is interested in hearing about other peoples dreams (the sleeping kind), nor in sharing my own. But last night I dreamed that Jamie Oliver gave me the most brilliant hand massage I’ve ever had. Lets just leave it at that.

Diane & Jamie’s Zucchini Ribbon Salad

I hope that ‘Jules’ woman knows how good she’s got it. As far as I’m concerned, that adorable man/boy of hers can do no wrong. When Jamie Oliver is not busy overhauling the British public school lunch program or driving around Italy in his VW van to cook with all those fabulously lively Italians, …..where can you find him? These days he is airing his latest and (I think) greatest series yet, Jamie At Home. Each episode focuses on a food item grown from his own garden; beans, tomatoes, potatoes, zucchini and so on. For each program he presents 4 or 5 different dishes which showcase that particular ingredient. When he picks from his garden on what are sometimes grey, drizzling British days; with his slightly crumpled tweed blazer, woolen hat, knee high rubber boots, enthusiastic shiny blue eyes, pink hued cheeks and blonde tousled ‘bed head’ hair (am I the only one who can actually SMELL the dew on his scarf?), calling everything ‘lovely’….I can’t wait to see what he is going to cook next. And he never disappoints. His recipes are, well, brilliant. Last week his episode on zucchini inspired me to create this similar salad of my own. What I like best about it is his use of the common vegetable peeler to create these beautiful, long ‘ribbons’ of colour and texture. It is an ideal ingredient for soaking up the flavours of the anchovies, basil and lemon rind. The walnuts and grated parmesan are the perfect finish to this dish.

Diane & Jamie’s Zucchini Ribbon Salad

In large bowl:

1 small yellow zucchini, peeled into ‘ribbons’
½ red pepper, finely julienned
2 fresh ripe tomatoes, diced
2 green onions, finely sliced
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
½ c roughly chopped walnuts
1 tbsp grated fresh lemon rind

Dressing:

3 anchovies, finely chopped
1 ½ tsp grain style Dijon mustard
2 tbsp balsamic vinegar
½ cup olive oil
pinch of salt and pepper to taste
parmesan cheese for garnish

To make dressing, put anchovies, mustard, vinegar, salt and pepper in a small dish. Mix well with a fork. Blend in olive oil. Pour dressing over salad ingredients. Toss together and place on serving platter. Garnish with freshly grated parmesan cheese and a little drizzle of olive oil.