Shaved Zucchini Salad with Pecorino and Almonds

Name: Shaved Zucchini Salad with Pecorino and Almonds
Yield: Serves 4–6
Ingredients: ½ tsp freshly ground pepper; 3 Tbsp extra-virgin olive oil; 2 small zucchini, about; ½ tsp sea salt; 1 Tbsp balsamic vinegar; 1 tsp red wine vinegar; 2 cups (2 oz/60 g) packed baby arugula; ½ cup (2½ oz/75 g) almonds, toasted and coarsely chopped; 2 oz (60 g) pecorino cheese

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Aged pecorino is transformed into airy curls with the swipe of a vegetable peeler. Here the cheese, along with toasted almonds, adds beauty and flavor to a delicate arugula salad that stars summer-fresh zucchini cut into matchsticks and a light balsamic vinaigrette.

Ingredients

3 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 tsp

Vegetarian
Summer
Gluten-free

Method

In a large bowl, using a fork, mix together the olive oil, vinegars, and salt and pepper to make a vinaigrette. Set aside.

Using a mandoline, slice the zucchini lengthwise into matchsticks. Or, using a very sharp chef’s knife, cut the zucchini lengthwise into very thin slices, then cut the slices into matchsticks. Pat the zucchini dry on paper towels (excess moisture will dilute the vin