This makes a great side dish. We just had it recently, if I remember correctly, with some chicken. See — that’s how good it was, I can’t even remember what we had it with!
The original recipe layered individual servings with the mint, olive oil and lemon. I just tossed everything in a bowl. You do what you need to do.
Zucchini Carpaccio Salad
Recipe based on one from Gourmet magazine
4 small zucchini (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1/4 tsp sea salt
1/4 cup pine nuts (1 oz)
1 /4 shaved Parmigiano-Reggiano cheese
Cut the zucchini into thin slices. You can use a mandoline (not the instrument!) or the slicer part of a box grater. I used the grater — worked well. Put zucchini in a large bowl, one that will give you enough room to toss everything.
Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10-15 minutes to soften zucchini and allow flavors to develop.
Just before serving, sprinkle the shaved cheese over the zucchini. A few extra grinds of pepper never hurt anyone, either.
***
Meeting with a wedding photographer tomorrow. Yay!
tee hee– I was imagining when you said “mandolin (not the instrument)” playing the instrument and singing an Italian song to the zucchini…
Seriously, though, this sounds like a great recipe, and now that zucchini’s in season, I’ll have to try it. Thanks for sharing!
A perfect combination with zucchini~ and easy! Good luck with the photographers tomorrow~
I made this last week – so simple, so good! The mint makes it just amazing. Definitely becoming a staple in our house.
I just made this for dinner tonight– wow! I got some awesome zucchini from our CSA, and this was just the recipe to make it with. Thanks for sharing!