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.
Total Time
15min
4.7
3 Ratings
Author: Chef Marc Murphy
Servings:
4
Ingredients
•
2
Medium
Zucchini
•
4
Tbsp
Extra-Virgin Olive Oil
•
1
Lemon
, juiced
•
6
Fresh Mint Leaves
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
•
2/3
cup
Pecorino Romano Cheese
Cooking Instructions
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.
2.
Tear the Fresh Mint Leaves (6) or thinly slice with a knife by dragging it across to prevent bruising.
3.
Toss the zucchini in a bowl with the Extra-Virgin Olive Oil (4 Tbsp), juice from Lemon (1) and torn mint leaves. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
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.
5.
Transfer salad to serving dishes and top with remaining pecorino cheese. Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
225
FAT
21.0 g
PROTEIN
7.4 g
CARBS
5.1 g
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