This Monday, In The Kitchen is offering our Monthly Briar Patch Member’s Only class called SUMMER SALADS!

I want to share with you a variation on a recipe we will be making in that class……just reading the ingredients makes my mouth water! Come join us “in the kitchen” to learn 4 new salads that will brighten any meal or make a meal on their own! We will be making:

Hearty 3 bean salad
Minty Zucchini Salad
Panazanella Salad
Beautiful Bitters

Raw Zucchini Salad with Green Olives, Mint, and Pecorino

-makes 6 servings-
Adapted from A16 Food + Wine.

Ingredients

1 1/2 pounds zucchini (3 large or 6 medium)
Kosher salt
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup green olives, pitted and sliced
2/3 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
Block of aged pecorino for shaving
Freshly ground black pepper

Procedure

1. Trim the ends of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into 1/8-inch thick ribbons. Toss the ribbons with about 1 teaspoon salt, place in a colander over a bowl, and set aside for 10 minutes. The zucchini will wilt and soften as the salt leaches out moisture.

2. Rinse the zucchini under cold running water, pat dry, and place in a large bowl. Add the olive oil, lemon juice, olives, parsley, and mint and toss to coat the zucchini evenly. Taste for seasoning and add more salt if needed. Be careful not to over-season, as the olives are salty.

3. Arrange the salad on a platter, distributing the olives evenly. Using a vegetable peeler, shave curls of the pecorino over the salad. Finish with a grind of pepper and serve immediately—the salad becomes soggy if it sits too long.

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blog, cooking school, edible garden, farming, IN THE KITCHEN, nevada city food, recipes by Wendy Van Wagner