Zucchini Summer Salad
Posted on June 22, 2012
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:
- 1-2 green zucchini
- some good parmigiano reggiano cheese
- olive oil
- pinch of salt
- jalapeno (optional)
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!