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