Crudi means 'raw' and this is just that, a raw zucchini salad. It's so super simple, it barely warrants its own recipe. It's really more of a technique that you can adapt endlessly to whatever vegetable you enjoy that's in season. In the summer when zucchini is overflowing from my garden, going from sweet and petite one day to the size of a baseball bat the next, this is a great way to use it up at every stage.
This is a perfect side dish for anything grilled or for pizza, burgers.... It's just fresh and light and very simple, exactly the kind of food that's delicious on a hot summer day.
Enjoy!
Zucchini Crudi with Pecorino:
Yields about 2 cups
3 medium zucchini (@3/4#)
1 oz shaved Pecorino Romano cheese (the aged version works best here with the sharpest flavor)
juice of 1/2 lemon
1 TB extra virgin olive oil
1/2 tsp chopped fresh oregano
sea salt & freshly ground pepper
1) Using a vegetable peeler, shave the zucchini into your serving bowl. Shave off all of the skin and the flesh. When you approach the core of the zucchini (where the seeds are), stop shaving and discard that part. It can be tough and doesn't have much flavor, especially if the squash is on the large side.
2) Drizzle the lemon juice and olive oil over the top. Sprinkle with the fresh oregano, salt & pepper. Toss gently. Again, using your vegetable peeler, shave the Pecorino over top. Be sure to taste before adding too much salt as Pecorino can be quite salty. Adjust seasonings as needed. Allow to sit about 5 minutes at room temperature. The lemon juice will soften the zucchini ever so slightly. Serve chilled or at room temperature.
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