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RECIPE
7 INGREDIENTS5 STEPS15MIN

Zucchini, Pecorino & Mint Salad

4.7
3 Ratings

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194 Saved

Chef Marc Murphy

Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
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With good reason, a lot of summer cooking follows a very basic principle: Less is more. With ripe summer produce, the less you do to it, the more you let the ingredients shine—and the better the final outcome will taste. This, to me, is the quintessential summer salad.
15MIN
Total Time

Chef Marc Murphy

Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Medium  Zucchini
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Lemons , freshly squeezed, juiced
to taste
2/3 cup
Pecorino Romano Cheese

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Nutrition Per Serving

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CALORIES
222
FAT
21.0 g
PROTEIN
7.3 g
CARBS
4.2 g

Cooking Instructions

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Step 1
Using a mandolin with the julienne attachment, slice the Zucchini (2) on all four sides into spaghetti-like strands. Stop before you reach the seeds.
Step 2
Tear the Fresh Mint Leaves (6) or thinly slice with a knife by dragging it across to prevent bruising.
Step 3
Toss the zucchini in a bowl with the Extra-Virgin Olive Oil (1/4 cup), Lemon (2 tablespoon), and torn mint leaves. Season with Kosher Salt (to taste) and freshly ground Ground Black Pepper (to taste).
Step 4
Using a vegetable peeler, make shavings of the Pecorino Romano Cheese (3 ounce). You can also finely grate the cheese with a microplane.
Step 5
Transfer salad to serving dishes and top with remaining pecorino cheese. Serve immediately and enjoy!

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Nutrition Per Serving
Calories
222
% Daily Value*
Fat
21.0 g
27%
Saturated Fat
5.9 g
30%
Trans Fat
0.0 g
--
Cholesterol
15.1 mg
5%
Carbohydrates
4.2 g
2%
Fiber
1.2 g
4%
Sugars
2.6 g
--
Protein
7.3 g
15%
Sodium
273.7 mg
12%
Vitamin D
--
--
Calcium
245.1 mg
19%
Iron
0.4 mg
2%
Potassium
264.9 mg
6%
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