Zucchini And Dill Salad

• 4 medium zucchini, about 1 1/2 pounds
• 2 tablespoons imported mustard
• 1 tablespoon red-wine vinegar
• 13 cup corn, peanut or vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon finely chopped dill

1. Trim off ends of zucchini.
2. Cut crosswise into 1/4-inch-thick slices.
3. There should be about 6 cups.
4. Bring enough water to boil to cover slices.
5. Add slices and simmer 1 1/2 minutes.
6. Do not overcook; they must remain a bit crisp.
7. Drain quickly, run under cold water and drain thoroughly again.
8. Let cool or chill in the refrigerator.
9. Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil.
10. Add salt and pepper to taste.
11. Stir in dill.
12. Add zucchini slices and toss to blend.
13. Serve.

zucchini, imported mustard, redwine vinegar, corn, salt, freshly ground pepper, dill

Taken from cooking.nytimes.com/recipes/3258 (may not work)