Zucchini-And-Fennel Salad With Pecorino and Mint
Ready In: 10 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off