- Organic Bound
Simple but zesty and full of flavor, this salad is a great summertime addition to any meal, especially when the zucchini is young and fresh. No cooking involved, either!
|4 small||zucchini (about 1 pound total)|
|3 tablespoons||extra-virgin olive oil|
|2 tablespoons||fresh lemon juice|
|Sea salt (to taste)|
|Freshly ground black pepper (to taste)|
|1/4 cup||minced fresh Italian flat leaf parsley|
|2 tablespoons||minced fresh mint leaves|
|1/2 cup||toasted pine nuts|
|2 ounces||wedge of Pecorino Romano cheese|
Wash and dry the zucchini thoroughly. Remove the ends and discard. Slice the zucchini into very thin rounds using a mandoline or other slicer. Place the zucchini in a large bowl and toss with the oil and lemon juice. Season to taste with salt and pepper, and add the fresh herbs. Let the mixture rest at room temperature for an hour, or up to 3 hours in the refrigerator, to allow the zucchini to marinate.
To serve, arrange zucchini on a shallow platter and sprinkle with the pine nuts. Shave ribbons of Pecorino Romano over the salad.