As mentioned in an earlier post, Chef Emma from Sur la Table introduced me to Zucchini Carpaccio, which I found to be surprisingly refreshing and delicious! It's the perfect side for these summer evenings. Zucchini Carpaccio Take Two is a slightly refined recipe from the previously posted version. I added a small amount of minced garlic and fresh basil, giving it just what was needed for a perfectly balanced set of flavors. Also, the cheese is shaved versus grated — a minor change but an improvement nonetheless, in my opinion.
HOW TO MAKE IT
2 large zucchini
a good sized handful of arugula
juice of 1 lemon
2 tablespoon olive oil
1 teaspoon minced fresh garlic, mushed into a paste
1 teaspoon minced fresh basil
Salt and pepper
1 tablespoon diced blanched almond slivers
2 tablespoons freshly shaved Romano cheese
Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel.
In a small blow, stir together the lemon juice, olive oil, garlic, basil, salt and pepper. In a large bowl, toss all ingredients together reserving half of the cheese and a little of the almonds to sprinkle on top. And there you go!