5 to 6 sm. crisp zucchini (washed and stemmed)
2 tsp. salt
1 sm. sweet red onion (sliced thin)
2 tsp. Pommery or other seeded mustard
2 tbsp. red wine vinegar
2 tbsp. fresh parsley (minced)
4 tbsp. olive oil
Freshly ground pepper

Slice the zucchini paper thin (either by hand or machine). Sprinkle with the salt, refrigerate and leave to drain in a bowl for 30 minutes.

Heat 2 tablespoons of the olive oil in a frying pan and saute the onion until it is just tender-limp. Leave to cool.

In a bowl, whisk together the mustard, vinegar, parsley, the remaining 2 tablespoons oil and ground pepper to taste. Stir in the onion.

Gather up the zucchini in handfuls and press and squeeze as hard as possible (work over a sieve or colander) until the vegetable slices are limp and dry.

Combine the zucchini and onion, and serve the salad just slightly chilled. This holds nicely for a day or so. Serves 4 to 6.