Zucchini and Fennel Salad

Zucchini and Fennel Salad with Basil and Romano Cheese

  • 1 ¼ pounds zucchini
  • ½ cup torn basil leaves
  • 1 cup shaved aged pecorino Romano
  • 1 small head fennel, cored and thinly shaved
  • Juice of 1 lemon, plus more as needed
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • Salt and freshly ground black pepper

Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, basil, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Adapted from Daniel Patterson for the NYT