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

  1. Blanch 75g (1/2 cup) green peas in boiling water for 1 minute, plunge into ice water, and drain.

  2. Whisk 30ml (2 tbsp) olive oil, 15ml (1 tbsp) lemon juice, 1g (1/4 tsp) salt, and pepper in a large bowl.

  3. Add 200g (7 oz) sliced yellow zucchini, 15g (1/2 cup) mint, and 15g (1/2 cup) parsley to the dressing bowl.

  4. Toss the ingredients gently to coat the zucchini and fresh herbs evenly with the citrus dressing.

  5. Pile the dressed salad into a high, loose mound in the center of a wide white plate.

  6. Scatter the blanched green peas over and around the herb-heavy salad.

  7. Finish by scattering 30g (1/4 cup) shaved Pecorino Romano over the top before serving immediately.

Recipe inspired by restaurant

Bar Nîmes

Serve with

Steak au Poivre with Haricots Verts & Pommes Frites

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