We blog about this recipe here.
Super Simple Zucchini and Mint Salad with Fennel and Romano
If you don’t intend to serve the salad right away, dice the squash, instead of shaving it, so it won’t get so watery. Adapted from Northern California chef Daniel Patterson
- 3 zucchini or other summer squash, diced or shaved.
- 1/2 c mint leaves, slivered
- 1 small head of fennel, cored and thinly shaved
- juice of 1 lemon
- 2 T olive oil
- 1/2 c of aged pecorino Romano, shaved
Using a vegetable peeler or mandoline, thinly shave the zucchini lengthwise, discarding the inner seedy part. I like the strips to be about 2″ long, so I do about half the length of a zucchini at a time. Toss the zucchini with the mint, pecorino Romano, fennel, lemon juice, and olive oil. Season with salt and pepper. Serve immediately.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
Big Little Meals 