Shaved Zucchini Salad with Pecorino and Almonds


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.


  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp red wine vinegar
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper
  • 2 small zucchini, about
  • 4 inches (10 cm) long and 1 inch (2.5 cm) in diameter
  • 2 cups (2 oz/60 g) packed baby arugula
  • 2 oz (60 g) pecorino cheese
  • ½ cup ( oz/75 g) almonds, toasted and coarsely chopped


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 vinaigrette).

Combine the arugula and zucchini in a large bowl and toss with the vinaigrette to coat well. Divide the salad among 4–6 plates or bowls. Using a vegetable peeler, shave the pecorino into thin curls and divide among the salads. Scatter the almonds over the top and serve at once.