6 baby zucchini, thinly sliced
2 tbsp. lemon juice
6 tbsp. olive oil
1/2 tsp. mustard
1 tbsp. sour cream
Salt & white pepper
12 red radishes, thinly sliced
1 tbsp. minced parsley

Drop zucchini slices in a large quantity of boiling water for 30 seconds. Drain and refresh under cold water; drain well. Combine lemon juice with olive oil. Add mustard, sour cream and salt and pepper to taste in a small bowl. Marinate the zucchini slices in this dressing overnight. Just before serving, combine with radish slices and thinly sliced white onion. Mound in serving bowl and garnish with parsley. Makes 6 servings.