Lemon Zucchini Salad

This salad is definitely my current food crush. It really simple and absolutely delicious. The lemon flavor really pops and is the main thrust of this salad. So this is one of those recipes where you absolutely have to use fresh squeezed lemon juice. The original recipe is from one of those single ingredient cookbooks – “Lemon”. It says to use fresh marjoram but I’ve rarely seen it in stores and have always used dry. The salad remains fantastic, so I don’t think it’s essential. In a pinch you can sub in oregano, but it doesn’t pair as well. The original also says the cheese is optional, but I disagree. It really balances out this very tangy salad. If you can get it, I think a slightly spicy cheese, like a Green Chili Havarti or your favorite Pepper Jack is best, but your standard Pecorino Romano will do just fine.

INGREDIENTS makes 4 servings

3 – 4 small zucchini (about 1.5 lbs)

2 tsp salt

1 small shallot or 1/3 cup chopped scallions

3 Tbs freshly squeezed lemon juice 

1 Tbs finely grated lemon zest

1/4 cup extra virgin olive oil or avocado oil 

1 Tbs marjoram, dry or finely chopped fresh 

1/4 Pecorino Romano or your favorite slightly spicy cheese (Pepper Jack, Green Chili Havarti) shavings

INSTRUCTIONS

• 3 – 4 small zucchini (about 1.5 lbs)
• 2 tsp salt

1. Ribbon the zucchini (skin on) with a mandolin or vegetable peeler (I’m partial to the peeler). In a colander or bowl, layer some of the zucchini ribbons, and sprinkle with the salt. Continue layering zucchini, and sprinkling with salt until you have used up all of the salt and zucchini. Try to divide the salt evenly between all of the layers. Set aside for 10 – 12 minutes. The salt will flavor the ribbons as well as wilt the zucchini a bit, creating a very pleasent texture where the zucchini will bend and not snap wile being worked with. After the 10 min, layer the zucchini out on 3 layers of paper towels and press the water out with another 2 -3 layers of paper towels. Repeat until you have squeezed moisture out of all of the ribbons. Set aside.  

• 1 small shallot or 1/3 cup chopped scallions 

2. While the zucchini ribbons are sitting salted, mandolin or finely slice the shallot. If using scallions chop the scallions. Place in a small bowl of cold water for about 10 min. Once ready to use, drain and dry. This will take the unpleasant bite out of raw onions. 

• 3 Tbs freshly squeezed lemon juice 
• 1 Tbs finely grated lemon zest
• pinch of salt
• 1/4 cup extra virgin olive oil or avocado oil 
• 1 Tbs marjoram, dry or finely chopped fresh 
• Prepared shallot or scallions

3. In a medium bowl, whisk together the lemon juice, lemon zest, and a pinch of salt. Slowly drizzle in the oil, whisking constantly, until well combined. Mix in the shallot or scallions and marjoram. 

• Prepared dressing
• Prepared zucchini ribbons
• 1/4 Pecorino Romano or your favorite slightly spicy cheese (Pepper Jack, Green Chili Havarti) shavings

4. Combine the dressing with the zucchini ribbons until all of the zucchini is evenly coated. Once ready to eat, divide the salad into 4 servings and top with the cheese shavings. This salad will keep for 4 – 5 days in the fridge, however wait to mix in the cheese until ready to serve.