French cuisine · Salads & Mezze

Raw Zucchini Salad with Lemon

Paper-thin shaved raw zucchini, marinated in lemon juice and olive oil and sprinkled with mint and Parmesan.

Ingredients · for 4 servings

• 600 g zucchini
• 2 lemons
• 6 tbsp olive oil
• 1/2 bunch mint
• 50 g Parmesan
• 1 clove garlic
• 30 g pine nuts
• salt, pepper

Instructions

1. Wash the zucchini, trim the ends and shave lengthwise into ribbons about 2 mm thin with a vegetable peeler — thinner than with a knife, which is what matters here.
2. Sprinkle the ribbons with 1 tsp salt in a shallow dish and let sit for 10 min, then drain off the liquid and pat the zucchini gently dry.
3. Toast the pine nuts in a dry pan over medium heat for 2–3 min until light brown and fragrant, and tip out onto a plate immediately.
4. Stir the juice of both lemons with the olive oil, the finely grated garlic clove and pepper into a marinade.
5. Toss the zucchini ribbons loosely with the marinade and let marinate, covered, in the fridge for 15 min until slightly translucent and pliable.
6. Cut the mint leaves into strips, scatter over the salad with the pine nuts and the coarsely shaved Parmesan, and serve immediately.