For those moments when the zucchini are lounging on every available countertop with more lurking in the produce bin, wrestle them under control with this simple and elegant raw salad.
This salad is pulled together by the piercingly sharp and salty flavor of southern Italy's Pecorino Romano. Here it plays against sweet, crunchy almonds, bits of black olive and a tiny drizzle of honey.
Dressing can be made ahead. Salad can marinate up to 1 hour before serving.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon coarse sea salt
- Freshly ground black pepper to taste
- Grated zest of lemon, about 1 tablespoon
- 3 tablespoons finely chopped oil-cured black olives
- 1/4 teaspoon dried crushed red pepper like aleppo or ancho
- 2 pounds medium zucchini, about 5 cups when shaved
- 1 cup Pecorino Romano cheese, shaved into long furls
- 1/4 cup almonds coarsely chopped
- A drizzle of honey
(Photo: Sally Swift)
1. To make the dressing, place the olive oil in a small bowl and whisk in the lemon juice, salt and pepper until combined. Stir in the lemon zest, black olives and red pepper and set aside.
2. Using a vegetable peeler or mandoline, carefully slice zucchini into long, thin, ribbon-like furls. When ready to serve, toss the zucchini in a large bowl with the dressing to lightly coat. Gently fold in the Pecorino Romano.
Turn out onto a large platter. Gently toss with the dressing to coat. Top with the almonds and a light drizzle of honey and serve.