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Tuesday, 07 September 2010 |
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zucchini carpaccio
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I used to eat this fun, healthy raw zucchini salad at Jackson Fillmore restaurant in San Francisco. My former student Canice reminded me about it recently when she brought it to a summer barbecue. She got some little zuchs with blossoms at the farmer's market and propped them in the center for a garnish. Nice touch!
photo by Canice Flanagan
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serves 6
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prep time: 15 minutes
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1/4 cup sliced almonds
6 medium zucchini (about 1-1/2 lbs)
1 lemon
1/4 cup extra-virgin olive oil
2 teaspoons fresh thyme leaves (see note)
sea salt or kosher salt
2-ounce chunk pecorino romano cheese
freshly ground black pepper
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Spread almonds in a pie plate, then toast in a 350° oven until golden brown, about 8 minutes. Set aside.
Using a mandolin, thinly slice zucchini directly onto a serving platter in a nice pattern. Squeeze lemon juice into a small bowl and whisk in olive oil, thyme leaves and salt to taste. Drizzle over zucchini then sprinkle with toasted almonds. Shave pecorino over all and grind pepper on top. Serve.
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note: use lemon thyme, if available
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