Zucchini Salad with Green Peas & Pecorino
Prep time: 10 min | Cook time: 5 min | Servings: 2
Bring the fresh elegance of Stockholm's Bar Nîmes to your table. This crisp garden side salad features paper-thin ribbons of yellow zucchini, sweet green peas, and fresh herbs, all balanced by savory shaved Pecorino cheese.
Ingredients
Main Component
1 Medium yellow zucchini (about 200g / 7 oz), thinly sliced into rounds
75g (1/2 cup) Fresh or frozen green peas, blanched
15g (1/2 cup) Fresh mint leaves, whole
15g (1/2 cup) Fresh flat-leaf parsley leaves, whole
Sauce/Dressing
30ml (2 tbsp) Extra virgin olive oil
15ml (1 tbsp) Fresh lemon juice
1g (1/4 tsp) Sea salt
1g (1/4 tsp) Black pepper
Garnish
30g (1/4 cup) Pecorino Romano cheese, shaved
Instructions
Blanch 75g (1/2 cup) green peas in boiling water for 1 minute, plunge into ice water, and drain.
Whisk 30ml (2 tbsp) olive oil, 15ml (1 tbsp) lemon juice, 1g (1/4 tsp) salt, and pepper in a large bowl.
Add 200g (7 oz) sliced yellow zucchini, 15g (1/2 cup) mint, and 15g (1/2 cup) parsley to the dressing bowl.
Toss the ingredients gently to coat the zucchini and fresh herbs evenly with the citrus dressing.
Pile the dressed salad into a high, loose mound in the center of a wide white plate.
Scatter the blanched green peas over and around the herb-heavy salad.
Finish by scattering 30g (1/4 cup) shaved Pecorino Romano over the top before serving immediately.
