Zucchini-And-Fennel Salad With Pecorino and Mint
"Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you."
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄4 lbs zucchini
- 1⁄2 cup torn mint leaf
- 1 cup shaved aged pecorino romano cheese
- 1 small fennel, cored and thinly shaved
- 1 lemon, juice of, plus more as needed
- 2 tablespoons extra virgin olive oil, plus more as needed
- salt & freshly ground black pepper
directions
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
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RECIPE SUBMITTED BY
Books and cooking are my passions...I love cookbooks by default. I will begin working on a Masters in English this coming fall...hopefully I'll still have time to cook! Someday I'd like to be able to publish my own cookbook from my family's recipes, but for now I'm just going to concentrate on getting my degree and becoming a better cook. I have an amazing boyfriend who, at 30, is just learning how to like vegetables and two rad, stripey cats.
