Zucchini, Pecorino & Mint Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Medium Zucchini

1/4 cup

Extra-Virgin Olive Oil

1

Lemon , juiced

2 Tbsp juice per 4 servings

6

Fresh Mint Leaves

to taste

Kosher Salt

to taste

Ground Black Pepper

2/3 cup

Pecorino Romano Cheese

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) , juice from Lemon (1) and torn mint leaves. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

Using a vegetable peeler, make shavings of the Pecorino Romano Cheese (2/3 cup) . 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!