Shaved Zucchini-Fennel Salad
Ingredients
- 1 pound zucchini (2-3 medium) (>>I typically grab one yellow and the rest green, just to add some visual interest. You can also do a couple of radishes as well, if you have any handy.)
- 1 large bulb fennel, quartered and cored, fronds reserved (>>A small one is totally fine. The fronds are the green, dill-looking things at the top.)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup slivered red onion (>>I added about a tbs of a sweet onion instead and it was fine.)
- 6 tablespoons shredded Manchego or Asiago cheese (>>I may try Parmesan next time, but either way, it has to be fresh.)
Preparation
- Very thinly slice zucchini lengthwise into long strips
with a vegetable peeler, mandoline or knife. Place the strips on a
double layer of paper towel and let stand while you prepare the rest of
the salad. (>>I loosely pressed them between two sheets of paper towel and it was fine. You just don't want them dripping, otherwise they won't absorb the dressing.)
- Very thinly slice fennel bulb with a knife or mandoline.
Chop enough fronds to equal about 1/4 cup (>>Roughly. If you don't hit 1/4 cup, it's fine). Whisk oil, lemon juice, salt
and pepper in a large bowl. Add the zucchini, fennel, fronds and onion;
gently stir to coat well. Serve sprinkled with cheese.
Original recipe found here.
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