Zucchini and Fennel Salad with Basil and Romano Cheese
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 |
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