zucchini ribbons with pecorino, mint, and almonds

SERVES 4 TO 6 AS A SIDE (I LOVE THIS SERVED OVER GRILLED CHICKEN PAILLARDS OR A FIRM FISH WITH LOTS OF LEMON.) I remember making this salad for lunch for Martha when I was an intern. She ate it in the kitchen; it was just the two of us. Everyone was nervous. They warned me that she wouldn’t like the raw zucchini, that she didn’t like wet things. She didn’t say a thing about the zucchini, but did tell me she liked it, even though she doesn’t usually like both nuts and cheese in her salads. This salad is so simple, that’s why I think it passed the test.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE LEMONY CHAMPAGNE VINAIGRETTE (WITHOUT MUSTARD): In a large bowl, combine about 2 tablespoons oil, 2 teaspoons Champagne vinegar, the zest of 1 lemon, and the juice of ½ lemon. Season with salt and pepper.

Step 2

PREP: Peel 2 zucchini into long, thin ribbons with a mandoline or Y-peeler.

Step 3

ASSEMBLE AND SERVE: Toss the zucchini ribbons, ½ cup (70 g) almonds (chopped), and ½ cup (15 g) mint in the dressing. Using your Y-peeler, peel strips of cheese right over the salad, or if you prefer, make a mountain of fluffy shredded cheese using a Microplane. Season with salt and pepper.

Step 4

STYLING TIP Make sure some of the zucchini ribbons are folded a bit when you are piling them on the plate, creating some volume so they are not all lying flat.