An unusual and decorative salad which could be served with any veal or beef dish, the courgettes can be cooked the day before you are going to use them.
1 lb. courgettes pint water
1 teaspoons salt
1 garlic clove, crushed
½ teaspoon dried tarragon
½ teaspoon black pepper
2 teaspoon sugar
2 tablespoons white wine vinegar
6 tablespoons olive oil
12 stuffed green olives lettuce leaves
4 sprigs watercress
Wash the courgettes. Cut off the ends. Cut into slices
4-inch thick. In a sauce-pan, bring the water to the boil. Add
1 teaspoon of salt and the courgettes. Cover and cook for about
6 minutes. Drain the courgettes, put them in a bowl and allow to cool.
In a cup, mix the remaining salt, garlic, tarragon, pepper, sugar, vinegar and oil. Pour over the courgettes and toss well. Leave the courgettes to marinate in the refrigerator for 6 hours or overnight.
Peel and stone the avocado and cut it into slices. Drain the courgettes and reserve the marinade. Cut the olives in half. Put the lettuce leaves on individual plates and arrange the courgettes, avocado and olives on top.
Garnish with watercress. Serve with the marinade separately.