4 tomatoes (2 lbs.)
1 lb. zucchini (6 small ones)
one bunch scallions
4 hard boiled eggs, in quarters
3 Tbsp. wine vinegar
2 Tbsp. Dijon mustard
6 Tbsp. oil
1 tsp. minced garlic
1 tsp. anchovy paste
salt, pepper, to taste
Directions:
Peel cored tomatoes, cut into 1" pieces. Cut zucchini into 1/4" rounds. Bring enough water to boil to cover zucchini pieces when added. Cook 1 1/2 min., drain. Rinse in cold water. Cut scallions into small pieces. Mix tomatoes, scallions, zucchini, eggs. In a separate bowl, combine vinegar and mustard. Beat while adding oil. Beat in garlic, paste, salt, pepper. Pour over veggies, toss.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 7th, 2006