Executive Chef Christophe Hille, of San Francisco eatery A16, prepares a delectable zucchini salad with parsley, mint, green olives and pecorino.
Mint Zucchini Salad
SERVES 8
8 young zucchini
handful of parsley leaves, torn by hand
handful of mint leaves, torn by hand
1/2 cup pitted green olives, coarsely chopped
good quality pecorino (not pecorino romano)
black pepper
extra virgin olive oillemon juice
Get Ready
Slice the zucchini thinly along the length of the vegetable (to make uniform sheets). Salt lightly and place in a colander to drain for 15 minutes. After this time, the zucchini should be a bit wilted, and taste just lightly seasoned. Transfer the zucchini to a mixing bowl, add the parsley, mint and green olives. Dress the salad with the olive oil and lemon juice to taste, mix well and place onto a serving latter or individual plates. Garnish the top with shavings of pecorino and cracked black pepper.
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