If you’ve never had raw zucchini, this is your sign to try it. It’s mild, sweet flavour is similar to cucumber with slightly more bitterness and a subtle crunch. I’ve paired it with pecorino and pecans and tossed it in a lemon-garlic vinaigrette. Serve it with roasted salmon or grilled chicken to make it a meal.
Equipment
Here’s everything you need to make zucchini salad with pecorino and pecans at home:
- mandoline
- chef’s knife
- cutting board
- large bowl
- peeler
Get the full instructions and ingredients list below!
Cooking Tips
- When picking zucchinis to eat raw, look for ones that have a vibrant green colour and shiny skin. They should be mid-sized (about 6-8 inches long) with little-to-no blemishes and firm to the touch. Avoid picking zucchinis that are soft, with bruising and dark spots — those would be better for frying, like in this zucchini coin pasta, or grilled and served with whipped feta.
- If you don’t have a mandoline to thinly slice the zucchini into long strips, use a knife and cutting board to cut rounds as thinly as possible (without getting too fussy.)
- Serve it with… roasted salmon or grilled chicken.
Zucchini Salad with Pecorino and Pecans
Thinly sliced zucchini with shaved pecorino and chopped pecans tossed in lemon-garlic vinaigrette.
Ingredients
Method
- Make one batch lemon-garlic vinaigrette. Next, roughly chop 1/2 cup whole pecans. Finally, using a peeler, shave 100g pecorino. Set everything aside while you cut the zucchini.
- Using a mandoline on the thinnest setting, thinly slice 5 medium zucchini length-wise into ribbons. Transfer to a large bowl and cover in 1/2 the lemon-garlic dressing. Give it a light toss, then top with chopped pecans and shaved pecorino. Serve immediately.
Notes
Use the leftover vinaigrette to marinate chicken, salmon or even shrimp.
If making ahead, store the vinaigrette separately until ready to eat. Toss just before serving and eat immediately.