Hey Buds! TGIF.  Hallelujah.  Amen. Yahoooooooooooo.  Enough?

As I mentioned yesterday, Bridget came over to our apartment on Sunday like an angel from heaven, bearing gifts grocery bags full of vegetables.  If I hadn’t been feeling like Tom Cruz in Vanilla Sky after his car crash, then I would have jumped head first into those bags.  Bachelorette weekend, you made the ranks for one of the best weekends ever, but your recovery time was simply outrageous.

A few of the surviving bridesmaids sat in our living room like zombies as Bridget dropped some plates on our table.  One of which held this show stopper of a recipe.  I don’t want to stop eating it. Judging by the amount of zucchini in my crisper right now, I don’t think I’ll have to.

Here is your shopping list for the best and only  salad for this summer:

  1. mint
  2. lemon
  3. 1-2 green zucchini
  4. some good parmigiano reggiano cheese
  5. olive oil
  6. pinch of salt
  7. jalapeno (optional)
Alright now. Are you ready to for the super complicated assembly instructions? Warm up the printer, because you’re going to have to follow this one line by line…

First, slice your zucchini into ribboms with a vegetable peeler, and drizzle with olive oil, lemon juice (from half of a lemon) and salt.

Next, chiffonade some mint, and top with a small mountain of pecorino romano (optional: add some sliced jalapeno for an extra kick).

Aaaaaaand that’s it.  You’re done.  Oh I forgot one last step.

Prepare your taste buds, because this is going to rock their world.

Bon weekend, mes amies!

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