Recipe: Zucchini, Caper & Anchovy Salad

I found this recipe in an old cookbook given to me as a birthday gift by my youngest cousin a few years back. This salad is easy to make, refreshing and absolutely delicious! It's also a bit unusual for me because it uses raw zucchini which I've never had before.

Zucchini, Caper & Anchovy Salad
from Classic Italian Cuisine edited by Rosemary Moon

450 - 500 grams zucchini
1 small onion, thinly sliced
1 tablespoon capers
4-6 anchovies, chopped
1 tablespoon anchovy oil
2 tablespoons olive oil
2 tablespoons tarragon vinegar
juice of half a lemon
salt & pepper

Trim the zucchini and slice them very thinly (by hand or machine). Mix with the onion, capers and chopped anchovies. Make the dressing by mixing the oils, vinegar, lemon juice, salt and pepper. Toss the dressing with the salad ingredients.